Ingredients:1 Tbs. chopped minced garlic
1 lb. skinless Alaskan Salmon or wild salmon not farm raised
1 cup diced fresh tomato
2 avocados, peeled and diced
1/4 cup finely diced red onion
1/2 cup diced jalapeño
1 cup peeled, seeded and diced cucumber
1/4 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup lemon juice
Tortilla chips for dipping
Preparation:
Cut salmon into 1/4 inch cubes. Combine salmon, lime and lemon juice in a bowl and set in refrigerator. In a large bowl, combine tomato, cucumber, jalapeño, red onion, cilantro, and garlic. Gently fold together. Fold in the salmon with juices and put back in refrigerator for an hour up to overnight. Just before serving, fold in diced avocado.
Serving Suggestion:
I like to serve the Ceviche in individual bowls along with tortilla chips or scoops for dipping.
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