Salmon Ceviche Recipe – Sunset Magazine

Ingredients

• 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
• 3/4 cup lime juice (about 7 limes)
• 2 medium tomatoes, diced
• 1/2 red onion, finely chopped
• 1/2 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
• 1/2 to 1 serrano chile, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• Mini (3 in.) crisp tostada shells*