First of all I want to give a shout out to Alton Brown for sharing his spectacular “Ceviche Style” marinade. Its my new favorite and probably the most colorful marinade-sauces I’ve ever had.
Ceviche is a cooking technique where the acidic juices of fruits “cook” raw fish without actually cooking it. Kind of like sushi, but that really is raw fish minus the Ceviche part. The acidic juices do not fully kill bacteria and/or parasites so using fresh fish is imperative unless puking your guts out while shooting diarrhea down your leg is what you fancy.
How’s that for a mental image on a food blog? Inappropriate? Absolutely. But that’s life. Especially if you eat skanky fish.
For this recipe, the fish is fully cooked. Its simply the Ceviche flavor we are after. Alton used Mahi-Mahi and I used Salmon:
I paired the Alton Brown Ceviche Style marinade with salmon and white rice and made a sauce out of the leftover marinade that differed from Alton’s recipe.
Here’s how it all went down:
Make some white rice according to package directions.
I started with a large half side of a salmon cut into 4 individual pieces like you see above. Salted and set aside. Now prepare Alton’s marinade as follows…
1/4 cup of tequila
1/4 cup of FRESH squeezed lime juice
1/4 cup of FRESH squeezed orange juice
1/2 cup of diced red onions
1/4 cup of FRESH chopped cilantro
1/4 cup of dark brown sugar
1 tbsp of minced jalapeno
Mix this concoction together until the ingredients appear happily married. AKA the sugar is dissolved. Pour marinade into a one gallon resealable bag and place all 4 salmon fillets into the marinade. Make sure the marinade coats the salmon well. Refrigerate for 2 hours. After one hour, flip the baggy so the marinade coats both sides of the salmon well.
When the salmon has marinaded for 2 hours, remove the fillets and heat up your grill to medium high. Pour the leftover marinade into a pan over medium heat and reduce for about 7 minutes. Pat dry the salmon fillets with a paper towel and rub them with olive oil. Grill the salmon for about 3-4 minutes per side to get a properly cooked medium rare fillet.
For those of you who want to “ewwwwww” over the fact of a medium rare salmon fillet then you haven’t truly experienced salmon in all if its heavenly glory. So just do it.
Once the salmon has finished grilling, plate each fillet over cooked white rice. Now this is where me and Alton differ. For starters, I’m not a celebrity tv personality and secondly, I added 2 tablespoons of butter and 1/4 of a cup of heavy whipping cream into the reduced marinade. Heat up and stir until a rolling boil. Pour this sauce sparingly over each salmon fillet, garnish with chopped cilantro, and serve immediately.
This is seriously an easy gourmet fish recipe. Thanks Alton!