Salmon and tuna poke inspired ceviche
User Reviews
4.8
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Prep Time
10 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
10 to 12 patacones/tostones topped with salmon and tuna poke ceviche
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Course
Appetizer
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Cuisine
South American, American, Hawaiian, Ecuadorian
Salmon and tuna poke inspired ceviche
Description
This ceviche-style dish uses equal parts diced fresh, sashimi-grade salmon and tuna lightly coated in avocado and sesame oils to preserve freshness and prevent oxidation. Aromatics like finely chopped chives, grated ginger, and a mild hot pepper add brightness and subtle heat. Soy sauce brings a salty, umami element.
After marinating chilled for at least 30 minutes, the ceviche is served atop warm, crispy green plantain chips made traditionally or shaped into small cups for easy serving. Additional garnish options like lime slices, pickled red onion, cilantro, hot sauce, and sesame seeds enhance the layered flavors and textures, delivering a combination of crunchy, fresh, spicy, and tangy bites.
This dish works as an appetizer or light snack, showcasing clean, fresh seafood flavors with complementary herbal and acidic accents. The use of plantain chips offers a crisp base contrasting the tender fish cubes.
Ingredients
- ¼ lb salmon skinless and boneless, cut into small cubes, sashimi grade, wild
- ¼ lb tuna skinless and boneless, cut into small cubes, sashimi grade
- 2-3 tablespoons avocado oil or olive oil
- ½ tablespoon sesame oil adjust to taste
- 1 tablespoon chives finely chopped
- ½ to 1 hot pepper seeds and veins removed, finely diced, adjust to taste
- ½ teaspoon ginger adjust to taste, grated or crushed
- 2 tablespoon soy sauce adjust to taste
To serve and garnish:
- Green plantain chips Patacones/tostones in traditional form or shaped as small cups
- red onion lime marinated, {Cebollas encurtidas
- cilantro freshly chopped or whole leaves
- lime slices
- wasabi optional toppings
- soy sauce
- ginger
- sesame seeds
- hot pepper
Instructions
- In a small ceramic or glass bowl, combine the salmon and tuna with the avocado oil and sesame oil, mix gently until the fish is coated with the oil – this will prevent it from oxidizing. Add the chives, ginger, hot pepper, and soy sauce. Mix well, cover and refrigerate for at least 30 minutes or until ready to serve.
- While the poke ceviche is marinating, prepare the patacones or tostones. They can be made the traditional way or you can form them into a round mini cup/bowl form to be filled with the ceviche. To shape them into a round cup shape, place the plantain chip after the first frying, into a lemon/citrus squeezer and gently press it, then remove it very gently, and fry it again as you would with the regular patacones.
- Serve the salmon and tuna poke inspired ceviche on top of the plantain chips or inside the plantain cups. Top with a drizzle of lime juice, the pickled red onions, cilantro leaves, hot sauce to taste, and any other garnishes you prefer.
User Reviews
Overall Rating
4.8
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