Salmon Ceviche | Recipe Cart | Recipe Cart

Name: Salmon Ceviche | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 1 ½ pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed); ¾ cup lime juice (about 7 limes); 2 medium tomatoes, diced; ½ red onion, finely chopped; ½ cup coarsely chopped cilantro; 2 tablespoons extra-virgin olive oil; 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can; ½ to 1 serrano chile, minced; 1 teaspoon kosher salt; ½ teaspoon dried oregano; Mini (3 in.) crisp tostada shells*

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Amelia loves using fresh seafood from the nearby coast.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 ½ pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
¾ cup lime juice (about 7 limes)
2 medium tomatoes, diced
½ red onion, finely chopped
½ cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
½ to 1 serrano chile, minced
1 teaspoon kosher salt
½ teaspoon dried oregano
Mini (3 in.) crisp tostada shells*