Jean-François Plante's recipe

Preparation: 15 min • Marinating: 2 h • Cooking: None • Serving: 4

Ingredients:  

400 g (14 oz) fresh skinless salmon fillet

60 ml (¼ cup) olive oil

½ small red bell pepper, finely diced

2 tbsp. red onion, finely diced

Ground pepper

Marinade

2 tbsp. lime zest, blanched

2 tbsp. tequila

Juice of 1 lime

Juice of 1 lemon

2 tbsp. fresh cilantro, finely chopped

½ jalapeño pepper, seeded and finely chopped

1 clove garlic, freshly pressed

2 pinches sugar

2 tsp. salt

Jalapeño guacamole

1 ripe avocado

1 plum tomato, peeled, seeded and diced

1 tsp. jalapeño pepper, very finely chopped

1 small garlic clove, freshly pressed

4 tbsp. lime juice

1 green onion, finely chopped

1 tbsp. cilantro, finely chopped

Dash of green Tabasco (to taste)

Salt and freshly ground pepper

Instructions: 

Cut thin slices of salmon, about 1 cm (⅞ in.) thick, and cut them into thirds. 

In a large bowl, combine all the marinade ingredients. Add the salmon slices, toss to coat, cover with plastic wrap and let marinate for 2 hours in the refrigerator.

Meanwhile, prepare the guacamole. In a bowl, mash the avocado with a fork. Add the other ingredients and stir to combine. Cover with plastic wrap and refrigerate. 

Take the salmon out of the refrigerator and strain it in a colander to remove all the juice. Pat dry with a paper towel. Place the fish in a large bowl. 

Add the olive oil, bell pepper, onion and pepper. Toss gently and adjust seasoning, to taste. Serve the ceviche in chilled verrines and garnish with jalapeño guacamole, to taste.