Recipe from chef Stephan Pyles, AquaKnox’, Dallas.
Ceviche Veracruzana With Salmon, Capers, and Green Olives
1 pound salmon filet, cut into 1/2- to 3/4-inch cubes
1 cup fresh lemon juice
salt to taste
3 tablespoons olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
7 Roma tomatoes (about 1 1/2 pounds), peeled and cored
15 green olives, pitted and chopped
1 tablespoon capers, drained
4 pickled jalapeños, seeded and sliced
2 tablespoons juice from pickled jalapeños
1/2 teaspoon chopped fresh marjoram
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1 bay leaf
1/2 teaspoon ground cinnamon
2 whole cloves
1/4 teaspoon freshly ground black pepper
2/3 cup chicken stock or fish stock
In a small mixing bowl combine salmon and lemon juice. Salt to taste and allow to marinate 45 minutes, refrigerated. Meanwhile, heat olive oil in a medium saucepan, over medium heat, until lightly smoking. Add onion and cook until golden brown, about 7 to 8 minutes, stirring frequently. Add garlic and continue stirring for 2 to 3 minutes.
Cut tomatoes in half and squeeze juice through a strainer into a small bowl.
Discard seeds. Chop the tomatoes into 1/2-inch pieces and add them to the saucepan along with reserved juice. Then collect residual juice from cutting board and add to saucepan. Simmer for 5 minutes.
Set aside half the olives and capers for garnish. Place remainder in a small mixing bowl and add sliced jalapeños, jalapeño juice, chopped herbs, bay leaf, ground cinnamon, cloves, and pepper.
Mix together and add to saucepan. Then add chicken or fish stock and simmer for 10 minutes.
Remove pan from heat and add salt to taste. Chill in refrigerator until completely cooled.
Drain salmon, add to tomato mixture, and adjust seasonings. Serve in individual bowls or parfait glasses, garnished with olives and capers. The pink of the salmon contrasts with the dark green of the olives and capers to make a colorful presentation. Serves 6 to 8.