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Raw Alaskan Salmon Ceviche with Dill Yogurt Sauce

December 7, 2023 • 0 comments

Raw Alaskan Salmon Ceviche with Dill Yogurt Sauce
A refreshing and fresh dish to serve as an appetizer, for lunch, or as a side dish. No heated cooking required with ceviche. The raw fish, marinated in an acid like lemon juice, reacts with the citrus juices to cure the fish protein. Yum!
  • Prep Time:
  • Cook Time:
  • Servings: 6

Ingredients

Directions

Marinate the Salmon:

  1. In a large Pyrex dish, lay the salmon filet skin down. If it does not fit in the dish, slice the fish into 2-3 pieces. 
  2. Season the fish with salt and pepper to taste 
  3. Juice the lemons on top. Ensure the fish is completely covered in marinade. If the marinade is not covering the fish, add some filtered water until it is submerged. 
  4. Cover and leave in the fridge for 24 hours. 
  5. Take the fish out and peel off the skin. Slice into bite-sized pieces. 

Once the salmon is marinated, make the Dill Yogurt Sauce:

  1. In a blender, add the yogurt, dill, freshly squeezed juice from 2 whole lemons, and sea salt (to taste). Blend until combined. 
  2. Then, with the blender running, drizzle in the olive oil until smooth

Mix the salmon and the sauce together and serve with:

  • Thinly sliced radish
  • Nori seaweed
  • Sliced avocado
  • Butter lettuce leaves and/or mixed greens of choice
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