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Ginger-salmon ceviche with wonton crackers

Ginger-salmon ceviche with wonton crackers

FOR CEVICHE:

1 pound salmon

1 inch fresh ginger, peeled and chopped

1 to 2 cloves garlic, minced

1 tablespoon minced cilantro

2-1/2 tablespoons freshly squeezed lime juice

1 tablespoon mirin

1 tablespoon canola oil

Salt and freshly ground pepper

1 green onion, thinly sliced, for garnish

FOR CRACKERS:

8 (3-by-2 3/4-inch) wonton wrappers

1 1/4 teaspoons olive oil

3/4 teaspoon black sesame seeds

3/4 teaspoon fennel seeds

Coarsely ground salt and pepper

Makes 36 hors d'oeuvres or 8 appetizer servings.

For the ceviche: If serving as an appetizer, cut the salmon into 32 pieces; if serving as an hors d'oeuvre on chips, chop it into smaller pieces. In a medium bowl, combine the ginger, garlic, cilantro, lime juice, mirin, oil and salt and pepper. Add the salmon, coating it with the marinade. Cover and refrigerate 30 minutes. Place mixture in serving bowl and garnish with green onion. Serve with wonton crackers.

For the crackers: Preheat the oven to 350 degrees. Arrange wrappers on a parchment-lined baking sheet. Brush both sides lightly with oil and arrange in 2 rows with sides touching. Sprinkle with sesame and fennel seeds; season with salt and pepper.

Place a sheet of parchment paper on top of wrappers and press down to make seeds adhere; gently remove paper. Bake until crisp and golden, 6 to 8 minutes. Remove from baking sheet. Cool before storing in an airtight container up to 2 weeks.

Nutritional information per hors d'oeuvre: 37 calories (25 percent from fat), 1 gram total fat (trace saturated fat), 7 milligrams cholesterol, 4 grams carbohydrates, 3 grams protein, 49 milligrams sodium, trace dietary fiber.

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