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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the salmon cubes in a 1 1/2-quart glass or stainless steel bowl and stir in the lime and orange juices and onion (enough juice to cover the salmon and allow it to float somewhat freely). | 2. Cover and refrigerate for 2 hours, until a piece of salmon looks “cooked” about halfway through—it’ll still be translucent pink inside. | 3. Drain off all but a little of the juice. | 4. While the salmon is marinating, roast the poblano on an open flame or on a baking sheet 4 inches below a very hot broiler, turning until the skin is evenly blistered and blackened (about 5 minutes for an open flame, 10 minutes for the broiler). | 5. Cover with a kitchen towel and let stand for 5 minutes. | 6. Rub off the blackened skin, then pull or cut out the stem and the seed pod. | 7. Tear open and quickly rinse to remove stray seeds and bits of skin. | 8. Cut into 1/4-inch pieces and place in a large bowl. | 9. Cut away the orange rind and all the white pith. | 10. Cut out the all orange, no-white-pith segments: with a small sharp knife cut between the segment-dividing white membranes, releasing perfect little segments (called supremes). | 11. Cut the segments in half and add to the bowl. | 12. Stir in the capers, cilantro and marinated salmon (with the remaining juice). | 13. Taste and season with salt, usually about 1/2 teaspoon; cover and refrigerate if not serving immediately. | 14. Divide the frisée lettuce among 8 martini glasses or small decorative bowls. | 15. Spoon the ceviche into the center of the lettuce and lay on a leaf or two of cilantro. | 16. Serve with toasts or crackers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	1	lb	skinless cut	643.7348	0.0	89.9415	28.7414
lime juice	2/3	cup	squeezed	40.3333	13.5843	0.6776	0.1129
orange juice	2/3	cup	squeezed	74.4	17.1947	1.1573	0.3307
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
poblano chile	1			-	-	-	-
orange	2		seedless	172.96	43.24	3.4592	0.4416
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
cilantro	3 -5			1.2267	0.1957	0.1136	0.0277
salt				-	-	-	-
frisee	2	cups		-	-	-	-
french bread			sliced toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.