Salmon Ceviche

Name: Salmon Ceviche
Prep time: 25 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 2 lbs salmon fillets, skinned and cut into 1/2 inch pieces; 2 cups fresh lemon juice; 2 medium tomatoes, seeded and diced; 1 medium red onion, diced; 1/2 cup olive oil; 1/3 cup fresh lime juice; 2 whole canned green chilies, rinsed and diced; 1 tablespoon cilantro, chopped (to taste); 2 garlic cloves, minced; 1/2 teaspoon cumin; 1 dash hot pepper sauce

Submitted by Leslie in Texas

"This is a great appetizer or first course. It's also good as a light warm weather dinner served on lettuce leaves.You may use fresh jalapenos instead of the canned chilies- adjust to your personal heat tolerance! Originally from the R.S.V.P. section of a December 1978 issue of Bon Apetit. The recipe request was from The Waterfront restaurant on San Fransisco's Embarcadero."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 8

ingredients

2 lbs salmon fillets, skinned and cut into 1/2 inch pieces
2 cups fresh lemon juice
2 medium tomatoes, seeded and diced
1 medium red onion, diced
¹⁄₂ cup olive oil
¹⁄₃ cup fresh lime juice
2 whole canned green chilies, rinsed and diced
1 tablespoon cilantro, chopped (to taste)
2 garlic cloves, minced
¹⁄₂ teaspoon cumin
1 dash hot pepper sauce

directions

Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
Drain salmon well and combine with remaining ingredients.
Chill before serving.