Smoked Salmon Ceviche

Serves 3smoked salmon ceviche
Ingredients:

200g Connemara Smokehouse Smoked Salmon (chopped)          250g Connemara Smokehouse salmon darn (skins removed)
½ red onion, diced small
1 jalapeno or 1-2 Serrano peppers (minced)
2 small tomatoes, diced
Juice of 12 limes, or more as needed
½ bunch cilantro, chopped
Salt and black pepper to taste
Avocado slices, lime wedges, and tortilla chips, for serving

Method:

Cut the salmon into half inch pieces and dice the onion, peppers, tomatoes and cilantro, combining all into a large non-reactive (glass or ceramic) bowl.
Squeeze the limes over the ceviche and stir well before refrigerating, covered for an hour.
Stir again and return to the refrigerator for another 3-4 hours, season to taste with salt and black pepper and serve with lime wedges, avocado slices, and tortilla chips.

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