Wild Alaska Salmon Ceviche

By pressurecooker

Peruvian Ceviche with a twist

Ingredients

• 1 T chopped garlic
• 1 pound skinless salmon
• 1 cup diced fresh tomato
• 1 cup peeled, seeded and diced cucumber
• 3/4 finely diced jalapeño, or to taste
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 lime juice
• 1/2 cup lemon juice
• 1 T ketchup
• Taro chips or tortilla chips, for serving

Preparation

Step 1

Cut salmon into 1/2-inch cubes. Heat a sauté pan over very low heat. Add garlic and salmon; cook just until the salmon has no translucence. Spread the salmon on a sheet pan; cool in the refrigerator.

In a large bowl, combine tomato, cucumber, jalapeño, red onion, cilantro, lime juice, lemon juice and ketchup. Gently fold together. Fold in the salmon, being careful not to break up the pieces. Chill in the refrigerator for 1 hour.

Serve with your favorite dippers, such as taro chips or tortilla chips. Makes 4 to 6 servings.