Salmon Ceviche

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.

• Ready In: 25 mins
• 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

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