Salmon Ceviche Recipe – Sunset Magazine

Name: Salmon Ceviche Recipe – Sunset Magazine
Total time: 90 min
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*

www.sunset.com

Fresh wild salmon, lime-cured and seasoned with jalapeño and cilantro, for a vibrant coastal treat.

View full recipe on www.sunset.com

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 www.sunset.com.

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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*