Ceviche De Salmón
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 pound salmon steaks
  • 3 cup fresh lime juice
  • 1-6 finely chopped serrano peppers
  • 3 scallions, finely chopped
  • 2 skinned, cubed tomatoes
  • 2 tablespoon olive oil
  • 1 teaspoon white ground pepper
  • 1 teaspoon salt
  • chopped cilantro & lime wedges
Directions
  1. Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces. Place fish in casserole dish and cover with lime juice and add white pepper and salt. Refrigerate for four hours. Stir, and refrigerate two more hours.
  2. Drain ¾ of lime juice. Mix together serrano peppers, scallions, oil and tomatoes. Stir tomato mixture into fish, coating completely. Refrigerate for one more hour.
  3. Bring to room temperature before serving (about 15 minutes). Garnish with chopped cilantro and lime wedges, and serve with corn tostadas, tortilla chips or on endive.