February 22, 2012

Salmon Ceviche Quesadillas with Sriracha Sour Cream

We're experiencing an unusually warm Winter here in Northern California with temperatures in the mid 70s. With weather like this, I find myself in the mood for the lighter and brighter flavors of Summer. So for my first recipe here on Food Mischief, I wanted to show you how to make a perfectly crispy and tender salmon ceviche quesadilla served with a unique sriracha sour cream that gives you just enough heat before it cools you down.

Ceviche is one of the most intriguing dishes I've ever learned about. It's a Spanish/Peruvian dish where you "cold-cook" seafood with the citric acid present in fruits like lime, lemon, and grapefruit. It's typically served with chips as a great appetizer. You may be wondering why someone would wait 4 hours for  the citric acid in juice to cook salmon when you can do it in a matter of minutes in a sautee pan. Cold-cooking allows you to maintain the delicate and fresh textures of seafood. With that said, if you really need something quicker for dinner, go ahead and just cook your salmon over the heat. Texture changes, but the flavor is still awesome!