Salmon, Avocado and Gari Ceviche

When I came across fresh shipment of salmon and sushi grade tuna at my favorite supermarket fish counter (we don’t have a fish store in town) I had to have some and, of course, sushi was on menu that night. At the same time I bought avocado for salmon sashimi and gari to go with it. Then it hit me! Why not make some sort of salad with half of the salmon fillet (the belly part), whole avocado and about dozen slices of gari?  In under 5 minutes new dish was born! I can just imagine how great this ceviche will be on hot summer day. Again, not much of a recipe but here goes.

Ingredients

1 avocado, pitted and cut into 1/2” cubes Belly part of skinless salmon fillet cut into 1/2” cubes heaping tablespoon of gari 1 tsp. of gari pickling juice 1 tsp. Furikake (optional)

Process

Mix all ingredients in mixing bowl being careful not to smash the avocado and serve in chilled serving bowls. Sprinkle Furikake on top (if using).

Here is link to video “How to cut avocado”.

Note: I am calling it ceviche because it does contain raw fish and is marinated in a base containing acid. Ceviche uses lime and my version uses rice vinegar. Also, it is similar to my version of Hawaiian Salmon Poke.

Cream of Corn and Avocado Soup

While I was putting Cannelloni in the freezer I have noticed a bag of corn kernels that we saved last summer. Out came the corn and since I have also spotted avocado in a basket on my kitchen island, recipe for a meal was born. Because this recipe is sort of Mexican in nature I have included lime and cilantro as well.

2 cups corn

1 avocado, pit and skin removed

3 cups chicken stock

1/2 cup heavy cream

Juice from 1 lime

Salt and white pepper to taste

Coriander leaves (cilantro), chopped avocado and roasted cashews for garnish

Put corn, avocado and chicken stock in a blender and liquefy for at least 2 minutes. Strain into a soup pot through medium mesh strainer pressing on solids to remove as much corn milk as possible. Of course, if skin from corn kernels doesn’t bother you, you can omit this step.

Place pot on medium heat and bring to slow simmer. Add cream and bring back to simmer, flavor with lime juice, salt and pepper. Serve in a bowl and garnished with cilantro, chopped avocado and cashews.

If you are using fresh corn, steam the corn for 10 minutes first.

This soup must be excellent in summer served cold.

Serves 2