Salmon Seviche With Orange, Capers, And Roasted Pob

Name: Salmon Seviche With Orange, Capers, And Roasted Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless salmon, cut into 1/2-inch cubes; 2/3 cup fresh lime juice; 2/3 cup fresh orange juice; 1 medium red onion, chopped into 1/4-inch pieces; 2 large poblano chiles; 1 large orange; 2 tablespoons capers, rinsed and drained; 1/3 cup fresh cilantro, chopped; 1/2 teaspoon salt; 2 lightly packed cups frisee lettuce; Garnish: fresh cilantro

Servings: persons

1 pound skinless salmon, cut into 1/2-inch cubes
2/3 cup fresh lime juice
2/3 cup fresh orange juice
1 medium red onion, chopped into 1/4-inch pieces
2 large poblano chiles
1 large orange
2 tablespoons capers, rinsed and drained
1/3 cup fresh cilantro, chopped
1/2 teaspoon salt
2 lightly packed cups frisee lettuce
Garnish: fresh cilantro

1
Combine salmon and next 3 ingredients in a stainless steel or glass bowl. Cover and refrigerate 2 hours. (Salmon will be opaque on the outside and translucent pink inside.) Drain all but 1/4 cup of juice.
2
Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered. Let stand 10 minutes. Peel peppers; remove and discard seeds and stem. Cut into 1/4-inch pieces, and stir into salmon mixture.
3
Peel orange with a sharp knife to remove rind and white pith. Cut into segments, discarding any seeds. Halve segments; add to salmon mixture. Stir in capers, cilantro, and salt. Cover and refrigerate until ready to serve.
4
Divide the frisee among 8 martini glasses or serving bowls. Spoon seviche into center of frisee; garnish, if desired. Serve with crackers or crostini.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound skinless salmon, cut into 1/2-inch cubes, 2/3 cup fresh lime juice, 2/3 cup fresh orange juice, 1 medium red onion, chopped into 1/4-inch pieces, and more.

Yes, Salmon Seviche With Orange, Capers, And Roasted Poblano Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Seviche With Orange, Capers, And Roasted Poblano Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions