Salmon and tuna poke inspired ceviche

Tuna and salmon poke inspired ceviche

En Español
This salmon and tuna ceviche recipe is inspired by the flavors of poke. Poke is a Hawaiian crudo style salad made with raw tuna, onions, soy sauce, and other condiments/spices. I love tuna poke and discovered it when I moved to the Pacific Northwest. I’ve wanted to make a ceviche style take on poke for a while now. This salmon and tuna poke inspired ceviche is made with fresh sashimi grade wild salmon and tuna marinated with soy sauce, ginger, chili pepper, avocado oil, sesame oil, and chives. It is drizzled with lime juice right before or when served, topped with lime marinated red onions, cilantro leaves, and served on top of traditional patacones/tostones plantain chips or in patacones shaped as small cups.

Salmon and tuna poke inspired ceviche
A few months ago, my friend Pilar, from the blog Confieso que Cocino, was visiting Seattle and we spent the day cooking. We prepared a couple of dishes, including a delicious shrimp and corn chowder locro soup. A trip to the local Asian supermarket Uwajimaya (one of my favorite places in case I haven’t already mentioned that a million times), inspired us to make this salmon and tuna poke style ceviche. We wanted to make a dish that had elements of Seattle, including the Asian influence that you find the local food, and the dish also needed a Latin/Ecuadorian touch. [read more]

Chorizo and ripe plantain hash {Picadillo de chorizo y plátanos maduros}

Chorizo ripe plantain hash

Chorizo and ripe plantain hash Chorizo and plantain hash with eggs, queso fresco, and spicy cilantro sauce

En Español

This chorizo and ripe plantain hash is a picadillo style breakfast dish made with onions, fresh chorizo, and sweet ripe plantains. Last year I was making empanadas filled with ripe plantains, bacon and cheese (Yes, I need to get around to posting that recipe). As I was making the filling, I realized that a ripe plantain hash or picadillo style dish would be great on its own. There’s no denying that it would work great with bacon, but I though chorizo would be an even better idea. Plus, I ended up adding eggs, and queso fresco. Oh, and did I mention that I also served it with aji criollo style hot sauce (a spicy sauce with cilantro and hot peppers) AND avocado? [read more]

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