Salmon Ceviche Wraps with Tomato Pineapple Salsa - alive magazine

Ingredients

• 1/3 cup (80 mL) fresh lime juice
• 1/3 cup (80 mL) fresh lemon juice
• 1/3 cup (80 mL) orange juice
• 1 lb (450 g) fresh skinless salmon, cut into 1/2 in (1.25 cm) pieces
• 1 1/2 cups (350 mL) cherry tomatoes, quartered
• 1 avocado, diced
• 1 cup (250 mL) cubed pineapple
• 2 green onions, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup (80 mL) fresh basil, chopped
• 1/4 cup (60 mL) dried coconut flakes (optional)
• Zest of 1 lime
• Juice of 1/2 lime
• 1/4 tsp (1 mL) sea salt
• 12 large lettuce leaves, such as romaine or Boston