Basic Salmon Ceviche

Basic and versatile Latin American ceviche. You can scale up, incorporate other types of seafood such as scallops, add more flavors, some avocado for extra creaminess or fresh chiles for a spice kick.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.

Step 2

Chop salmon into 1.5cm dices. Place in a glass or stainless-steel bowl. Add lemon juice, chiles (if using), 2tbs salt and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, minimum 1-2 hours.

Step 3

Add onion, bell peppers, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lemon juice if desired.

Step 4

Upon serving fold carefully the avocado in the mix and add a lacing of olive oil.

Step 5

Serve on tostadas, with tortilla chips or saltine crackers. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.