Combining Okanagan Bannock from Westbank’s Kekuli Cafe with Okanagan Sockeye Salmon from Osoyoos Lake, this refreshing take on the classic ceviche offers a delightful experience suited for light lunches or special gatherings.
“Cooked” in a Lemon Juice and Onion marinade, the Sockeye Salmon turns opaque, yet remains delicate and rich, without drying-out.
Interim Operations Coordinator, Cold Storage and Food Hub
Okanagan Nation Alliance – Okanagan Select
- Prep Time: 30m
- Cook Time: 20m
- Total Time: 30m
- 400 grams Okanagan Sockeye Fillet, diced
- 1/2 Italian Parley or Cilantro, chopped finely
- 1 Jalapeño Pepper, diced
- 1 cup Lemon or Lime Juice
- 1 Avocado, sliced
- 2 Roma Tomatoes, diced
- 1/2 White Onion, Large, diced
- 1/2 English Cucumbers, Large, diced
- 1 Red Bell Pepper, Large, diced
- Black Pepper, to taste
- Sea Salt, to taste
- Ground Corriander, to taste
- Dice Okanagan Sockeye Salmon into quarter-inch cubes.
- Dice Onion into quarter-inch cubes or smaller.
- Combine Sockeye, Onion and lemon juice into a glass mixing bowl (ensuring all salmon is completely covered). Add Salt and pepper, to taste. Cover and place in refrigerator, for 20 to 30 minutes.
- While the Sockeye "cooks" in the lemon bath, dice the remaining Red Bell Pepper. Roma Tomatoes, Jalapeño, and Cucumber.
- Finely chop the Parsley and Combine with the diced vegetables in a glass mixing bowl. Lightly sprinkle the surface with coriander. Cover and refrigerate.
- Cut out a whole in the middle of your Bannock (purchase Bannock from your local First Nation baker, we recommend Kekuli Cafe) for the Ceviche. Fill the center of the Bannock bread with the Ceviche.
- Serve plated with thinly sliced Avocado garnish. Can also be served as an appetizer using Bannock wedges with Ceviche dip.