salmon nectarine ceviche

[totient]

I've been making salmon ceviche with variations and have finally zeroed in on one I adore. This recipe rejects both the "15 minute" and the "overnight" schools of thought on marination time and results in salmon that is cooked most but not all of the way through.

Cut the skin and any nearby brown bits off of enough salmon to result in 1# or maybe a bit more once you're done. Cut into 1/2" cubes and marinate in just enough lime juice to cover for four to six hours. Fresh squeezed or prepackaged lime juice are both fine so long as there aren't adulterants in it as there are in ReaLime and other "100% juice" products that are only 100% because they round up.

The brown bits are very tasty cooked up in a pan and eaten separately, perhaps as temaki if you have the ingredients and patience for that.

After marinating, pour off most of the lime juice and add:

• 1 ear roasted corn kernels. I grill mine on the cob and with the husk on, for about 20 minutes.
  
• About 1/3 of a medium red onion, diced into 1/4" pieces. If your onion has the stem on go ahead and include that.
  
• 1 avocado, cut into 3/8" pieces. This can be slightly overripe but cut off any really dark bits.
  
• Maybe a dozen grape tomatoes, quartered.
  
• 1 ripe (or even overripe) nectarine, cut into 1/2" pieces. You could probably use mango or mandarin orange to similar effect here.
  

Serve with good quality corn chips.

Makes enough for a main course for three. Delicious either right away or later.