MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon Ceviche W/Avocado & Mango
Categories: Seafood, Fruits, Vegetables, Chilies, Herbs
Yield: 4 servings

14 oz Skinned, boned salmon, or
- pink/orange trout fillet
1 sm Firm-ripe avocado
1 sm Firm-ripe mango
Salt & white pepper
1/2 c Quinoa; optional
- oil; for frying
1 tb Cilantro leaves; fine
- chopped
1/4 c Thin sliced shallot
1 tb Minced aji limon or
- habanero
1/2 c Leche de tigre

At least 2 hours and up to 1 day before serving, rinse
the fish. Pat dry. Cut into 1/2" cubes. Spread out in
a single layer on a baking sheet. Chill, uncovered, for
2 hours or up to 1 day. (If longer than 2 hours, top
with parchment paper.)

Up to 1 hour before serving, peel the avocado and mango
and slice as thinly as possible. Cut into bite-size
pieces and layer between 2 sheets of plastic wrap to
prevent browning; refrigerate.

MAKE THE CRISPY QUINOA, if desired: In a medium pot,
boil 3 cups salted water. Add the quinoa and cook 10-12
minutes. Drain and let dry. Fry at 325+|F/165+|C in a few
inches of oil, 5-8 minutes. Drain on paper towels and
salt.

In a chilled bowl, add the fish and a pinch each of salt
and white pepper. Let stand for 30 seconds, then add the
cilantro, shallot, and aj+! limon or habanero, and stir
for 10 seconds. Garnish with avocado and mango pieces to
taste, and sprinkle with crispy quinoa, if using. Serve
immediately, pouring the leche de tigre over the fish at
the table.

RECIPE FROM: https://www.saveur.com

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