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Salmon Ceviche
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Description
30 minutes to a fresh flavorful dip or appetizer.
Adapted from Heather Cristo’s Salmon Ceviche.
Ingredients
- ½ pounds Wild Caught Salmon Fillet, Cubed
- ½ whole Bell Pepper, Finely Diced
- ½ Avocado, Finely Diced
- 1 whole English Cucumber, Finely Diced
- 1 whole Mango, Peeled And Cubbed
- ¼ cups Cilantro, Minced
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 Shallot, Minced
- 1 whole Lime, Juiced
- 2 Tablespoons Olive Oil
- Salt And Pepper, to taste
- 1 Tablespoon Sesame Seeds
Preparation
In a large bowl, combine all ingredients that have been finely diced and minced (fish, vegetables, cilantro, fruit). Pour lime juice and olive oil over the top and sprinkle on salt and pepper. Very gently fold together with a spatula. Pour sesame seeds over the top. Cover and refrigerate for 15-20 minutes. Serve with pita crackers, or serve in small bowls as a stand alone appetizer.
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