Salmon Ceviche with Tomatoes and Scallions

Easy to make and, oh, so delicious, this salmon ceviche gets a kick from a serrano pepper. Serve in a martini glass or other small bowl, with some chips or crackers.
Photo by Lil B.
Salmon ceviche is healthy and delicious

PREP TIME

20

minutes

TOTAL TIME

200

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

200

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound salmon filet

  • 1/4

    cup freshly squeezed orange juice

  • 1/2

    cup freshly squeezed lime juice

  • 1

    red onion, finely chopped

  • 2

    scallions, finely chopped

  • 1

    tomato, seeded and finely chopped

  • 2

    tablespoons chopped flat leaf (Italian) parsley

  • 1

    Serrano or rocoto pepper, seeded, deribbed and finely chopped

  • Salt and pepper, to taste

Directions

Wash the fish under cold running water, remove any membranes, pat dry and finely dice. Mix the diced fish with the rest of the ingredients and mix thoroughly to coat. Refrigerate for 2 - 4 hours, stirring every 30 minutes or so, until "cooked". Serve in a martini glass.

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