Asian-Style Ceviche with Salmon and Nectarines
with asian sesame asparagus saute

Name: Asian-Style Ceviche with Salmon and Nectarines
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 Red onions, small, diced; 2 to 3 sprigs Basil, leaves sliced; 1 lb Salmon, skinless, diced; 1/2 cup Lime juice; 3 Tbsp Bragg's / coconut aminos; 2 Tbsp Toasted sesame oil; 1 head Butter lettuce (sub romaine or green), leaves of; 1/2 lb Cucumbers, diced; 1/2 lb Nectarines or peaches, diced; 4 tsp Sesame seeds, white; 1 lb Asparagus, trimmed; 2 tsp Sesame seeds, white; 2 tsp Cooking oil; 2 tsp Bragg's / coconut aminos; 2 tsp Toasted sesame oil

Active: 30 Total: 60

Original GF Paleo Vegetarian

Asian-Style Ceviche with Salmon and Nectarines

Ceviche is such a great warm-weather dish, because it requires no cooking. Instead of using heat to cook fish, we use acid - lime juice in this case - to impart lots of flavor to your final product. Spoon into butter lettuce for an extra refreshing crunch!

Ingredients

Metric

Servings:

Asian-Style Ceviche with Salmon and Nectarines:

Red onions, small - 1/2 , diced
Basil - 2 to 3 sprigs , leaves sliced
Salmon, skinless - 1 lb , diced
Lime juice - 1/2 cup
Bragg's / coconut aminos - 3 Tbsp
Toasted sesame oil - 2 Tbsp
Butter lettuce (sub romaine or green) - 1 head , leaves of
Cucumbers - 1/2 lb , diced
Nectarines or peaches - 1/2 lb , diced
Sesame seeds, white - 4 tsp

Asian Sesame Asparagus Saute:

Asparagus - 1 lb , trimmed
Sesame seeds, white - 2 tsp
Cooking oil - 2 tsp
Bragg's / coconut aminos - 2 tsp
Toasted sesame oil - 2 tsp

Prep

Red onions / Basil - Prep as directed. (Can be done up to 3 days ahead)
Make ceviche - Dice salmon. Mix together lime juice, aminos, and toasted sesame oil. Fold in salmon and red onions. Cover and refrigerate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
Butter lettuce - Tear off individual leaves. Wash, drain, and dry if necessary. (Can be done up to 3 days ahead)
Cucumbers / Nectarines - Prep as directed.
Asparagus - Snap off the ends.

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Make

Heat a skillet or pan over medium heat. Toast sesame seeds (for both ceviche and asparagus) for 3 to 4 minutes, until fragrant. Remove and set aside.
Return pan to medium-high heat and add cooking oil. Add asparagus and saute for 4 to 8 minutes, until tender but still crunchy. Remove from pan and toss in aminos, toasted sesame oil, and asparagus’ portion of sesame seeds.
Mix basil, cucumbers, nectarines, and rest of sesame seeds into ceviche. Season with salt, pepper, and more aminos as needed. Enjoy ceviche spooned into butter lettuce leaves and asparagus on the side!

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