Ingredients
1 Salmon- 1 pound salmon fillet, boneless, skinless, cut in ½” chunks
- 2 tablespoons heirloom tomatoes, diced
- ½ jalapeno pepper, thinly sliced
- ½ red chili pepper, thinly sliced
- 2 tablespoons red onion, diced small
- 2 tablespoons sweet white onion, diced small
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup lemon juice
- ½ avocado, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Fill a large bowl with ice, approximately 1/3 to ½ way full. Place a medium size bowl over the ice. This will be used to keep the ingredients cool as you mix them together.
- Place all ingredients except the garnishes in the medium bowl and mix together.
- Let mixture sit on ice or in the refrigerator for 20 minutes to an hour.
- Serve the ceviche in a martini glass, or other container.
Secrets of a Chef:
- Use a very sharp knife when slicing the salmon, so that you don’t crush the fish.
- Adjust all of these ingredients, especially the jalapeno and chili pepper, based on your own tastes. If you like spicy dishes, use the whole pepper.
- Using cumin actually aids in digestion, which can help when consuming raw fish.