Salmon Ceviche


I love that fish monger at the farmers market has sushi grade fish! It means I can have a little fun and experiment. Today I was feeling lazy and not really sure how I wanted to cook salmon I bought this morning, so I decided ceviche would be perfect – light and easy.

1/2 lb salmon fillet, diced small
1 jalapeño, diced
1 avocado, peeled, seeded, and diced small
1 red onion, peeled and diced small
1/4 c lime juice
1/4 c lemon juice
1/4 c orange juice
1 tsp salt
1/2 tsp pepper
1/4 c lemon olive oil

Add all the ingredients into a mixing bowl, and stir very gently with a spatula, until the ingredients are well incorporated. Drizzle the olive oil over the mixture.

Cover and refrigerate 1 to 2 hours, until the acid has cooked the shrimp and salmon. The salmon should be opaque.

Serve the ceviche in small martini glasses, garnish with chives and serve pita bread on the side.

Serves 2.


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