Salmon Ceviche

Ceviche is basically a way of cooking foods in citrus juices. Yes, don't worry, it is perfectly safe and absolutely delicious!

Hubby and son recently had a very productive salmon fishing trip on the west coast so I made up a batch of this to test out the oh so very yummy fresh salmon they brought home.

Ingredients:

Approximately 8 ounce piece of raw salmon, skinless and boneless
3 limes
1 tomato, diced
I small red onion, diced
1 TBSP extra virgin olive oil
1 jalapeno pepper, fine diced (optional for you but not around here)
1/2 chopped fresh flat leaf parsley or cilantro
Salt and Pepper to taste



Instructions
Slice the limes in half and squeeze the juice into a bowl (glass or stainless is always my preference when dealing with raw foods). I use a stainless steel reamer. Pick out any seeds that are in the juice.

Add the olive oil, chopped tomato, onion, minced pepper, and cilantro/parsley (or both) and mix it up.

Slice the salmon on the diagonal into 1/4" thin slices. Make them bite size so cut them into smaller pieces if necessary.

Add them to the bowl and season with salt and pepper.

Stir gently to coat all of the salmon. Let it sit (cook) in the refrigerator for at least four hours.

Serve it with a slotted spoon along side of a crusty baguette.

Yummy, pretty, easy, and super impressive!!