Vibrant pink and yellow colors make this ceviche a great presentation.
For Salmon: 1 1/2 lbs. salmon 1 C. fresh lime juice 1 white onion, diced 1 Tbs. kosher salt 1 Tbs. toasted ground coriander seed For Corn Dressing: 1 1/2 C. fresh sweet corn, blanched 2 Tbs. sherry vinegar 2 Tbs. fino (pale, dry sherry) 1/2 C. olive oil salt and pepper to taste To Serve: 2 roma tomatoes, diced 2 green onions, chopped Bibb lettuce pepita flatbread
Cut salmon into 1/2 in. cubes and toss with lime juice, onion, salt, and coriander in a nonreactive container. Refrigerate for 12 hours or up to 24 hours. Make the corn dressing in a food processor by adding 1 C. of the corn, vinegar, and fino to the bowl. While the motor is running add the olive oil in a slow, steady stream until the mixture emulsifies. Season to taste with salt and pepper. Remove salmon from lime juice and discard the juice. Toss salmon with the dressing, tomatoes, green onions, and remaining corn.