Salmon ceviche, watermelon and fresh corn are a delicious threesome, especially in summer. Depending on the portion and presentation, this dish can be served as a light meal, an appetizer (shown), or an amuse bouche/cocktail party item (shown below).
Kitchen PLAY is a virtual progressive dinner party with a secret sponsor that all participants must highlight in their dish. I’ve been involved before when Lindsay Olives was the sponsor. This invitation to participate in “Summertime Dining” was sponsored by CUTCO Cutlery. “Interesting”, I thought. “A product, not a consumable.”
I remember seeing these knives with their unique (and comfortable) handles in my mother’s kitchen drawer, but I’ve never had one. CUTCO has been around for a long time (since 1949) and now I know it’s with good reason. It’s a real utility knife. I was also impressed to learn that: (1) they’re made in America and (2) they offer a forever guarantee.
I’ve dubbed my new CUTCO trimmer ‘my LIFO knife’.
It was last in in the drawer, but the first out these days.
The knife I received was a trimmer and I knew immediately that I wanted to test its precision and power so I decided to use it to to remove the corn from the cob, carve into the watermelon, and skin and dice the iced salmon. I also used it to mince the vegetables.
As an appetizer.
8 ozs. partially iced* organic salmon
1 shucked ear of corn (keep raw)
handful cilantro minced
1/4 cup red onion minced
1/2 small scallion minced
2 lime (juice and zest)
2 lemon (juice and zest)
6 cherry tomatoes diced
dash of honey
salt, pepper, chili with lime (McCormick’s) dry powder
*Place fresh salmon in freezer for about 20 minutes to firm up for dicing (if frozen, do not defrost thoroughly before cutting).
Skin and dice fish.
Squeeze citrus juices over it and add zest, cilantro, tomatoes, salt + pepper and a splash of hot sauce.
Toss and refrigerate for about 2 hours (toss a couple of times while refrigerated to be sure marinade is hitting all parts of fish).
Slice kernels off in downward motion into a bowl and toss with scallions.
Dress with extra virgin olive oil, lime juice, chili powder, and a drizzle of honey.
Push a small square metal mold (similar to this) into the thickest part of a halved and skinned watermelon. Carve around the mold to precisely extract the block and then use a melon baller or apple corer to scoop out hole in center. You can also use a trimmer if you have one!
Assemble as shown. Serves 6-8 watermelon cups, about 12 spoons.
Finishing Touch: Adjust seasoning if needed, add a little more fresh cilantro and chili powder.
• • •
To celebrate summertime dining, CUTCO Cutlery is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win a CUTCO Salad Mates gift set, which includes a Paring Knife and Trimmer (six prizes total, valued at $113 each). Prizes will be shipped directly to each winner. Please review the complete contest rules before entering.
[This is a sponsored post for which I will be nominally compensated.]