Salmon Ceviche

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Ingredients:
1 Tbs. chopped minced garlic
1 lb. skinless Alaskan Salmon or wild salmon not farm raised
1 cup diced fresh tomato
2 avocados, peeled and diced
1/4 cup finely diced red onion
1/2 cup diced jalapeño
1 cup peeled, seeded and diced cucumber
1/4 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup lemon juice
Tortilla chips for dipping

Preparation:
Cut salmon into 1/4 inch cubes. Combine salmon, lime and lemon juice in a bowl and set in refrigerator. In a large bowl, combine tomato, cucumber, jalapeño, red onion, cilantro, and garlic. Gently fold together. Fold in the salmon with juices and put back in refrigerator for an hour up to overnight. Just before serving, fold in diced avocado.

 Serving Suggestion:
I like to serve the Ceviche in individual bowls along with tortilla chips or scoops for dipping.

Grilled Black Cod with Cucumbers and Ginger

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Ingredients:
2 English cucumbers, thinly sliced
1 cup thinly sliced red onion
Salt and Freshly ground pepper
3 Tbs. chopped pickled ginger
1 to 2 Tbs. rice vinegar
3 Tbs. canola oil
4 black cod fillets, about 1 1/2 lb.

Preparation:
In a bowl, combine the cucumbers and onion and 1 1/2 tsp. salt. Let stand for 15 minutes.. Stir in the ginger, vinegar, and 2 Tbs. of the canola oil. Set aside in the refrigerator. Brush the fillets on both sides with the remaining 1 Tbs. oil. Sprinkle on both sides with 1/2 tsp. each salt and pepper. Prepare barbeque grill or a stovetop grill pan. Oil grill and heat until hot. Place the fish, skin side down, over fire and grill, turning once, until just opaque throughout, about 8 minutes total. Transfer the fillets to a serving platter and top with the cucumber salad. Serve immediately.

Serving Suggestion: 
Black cod is a very rich fish so I enjoy it with Tomate Provençal and a green vegetable such as a warm artichoke.

History: 
I found this recipe in a cookbook called Cooking from the Farmers' Market which cookbook was a gift from my granddaughter, Ellen.