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
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.