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Salmon Ceviche:
1 pound fresh salmon filet
2 medium sweet yellow onions
6 medium ripe tomatoes
1/2 cup cilantro, chopped
1 jalapeno, finely chopped
Juice of 1 lemon
Salt and pepper to taste
Dice salmon, onions and tomatoes into half-inch pieces and
combine in a mixing bowl. Add remaining ingredients and mix thoroughly.
Refrigerate for at least 1 hour*. Serve on platter garnished with spinach leaves
and lemon wedges. Serve with crackers or sliced baguettes.
*Acids from the lemon juice and the salt will partially cook the
salmon while marinating. Smoked salmon can be used in place of fresh salmon but
the fish will be less tender.
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Jon Garrido Network Mall — Sponsored Links
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