I am having a bit of a difficult time trying to accept that we are back to a working week. I tend to get that sense of intertia, right after Thanksgiving. I ending spending the entire weekend, cooking, prepping through different meals, for friends and family. I am tired but happy! Very little gives me more pleasure that cooking and feeding loved ones. So, how about you, do you enjoy cooking for a holiday, or does your idea of a holiday mean being fed by someone else.
I will be talking to you today about a recipe that has been inspired by a fellow Small Bites blogger, it took some bravery to make but actually ending up being a surprise hit on my Thanksgiving menu. Since, I am generally an experimental cook,
I was pleasantly surprised with Arlen’s Salmon ceviche, which I had tried during our Small Bites potluck. I also ended up recently picking up her cookbook, Fiesta Latina, which is actually a really fun little book to cook from. I adapted her recipe for Pomegranate Ceviche, taking it for a quick and short detour to India. Sorry! I just cannot help myself! In case, you have not noticed, the seasonal flavor for Thankgiving seemed to be pomegranate. I guess, little beats the vivid color that this ruby colored jewel like seeds offer you. I tend to use pomegranate molasses a lot, in conjuction with pomegranate flavors.
Pomegranate Molasses is a middle-eastern condiment and is fairly inexpensive, it is essentially a concentrate of pomegranate juice and sugar that allows a quick dash of the fruits flavor into your food, without much fuss. To go with my generally relaxed and quick start mood today, here is a lovely recipe that gets done with very little fuss.
- 4 tangerines or clementines
- 2 lemons
- 3/4 cup pomegranate juice
- 1 teaspoon salt or black salt
- 2 teaspoons pomegranate molasses
- 2 teaspoons brown sugar
- 2 teaspoons fresh ginger paste
- 3/4 teaspoon red cayene pepper
- 3 tablespoons minced red onions
- 1/4 pound sashimi grade salmon, cut into small cubes
- To garnish
- 3 tablespoons fresh pomegranate
- 2 tablespoons chopped cilantro
- 1 tablespoon coarsely ground peanuts
- 1. Cut and squeeze the tangerines. Cut and squeeze in the lemons. Strain the juice to remove any seeds.
- 2. Place in a mixing bowl and add in the pomegranate juice, and mix in the salt or black salt, pomegranate molasses, brown sugar. ginger paste, red cayene pepper and the minced onions.
- 3. Let this rest for about 3 hours.
- 4. Add in the salmon and let it marinate in the juices for at least 15 minutes and upto 45 minutes (I kept it in for a longer time, because I have a slightly skeptical audience.)
- 5. Place in serving containers and garnish with pomegranate seeds, cilantro and the peanuts.
- 6. Plan on serving fairly quickly after arranging.