F&S Cooking: Salmon Ceviche

This recipe may change your practice of catch-and-release.

Field & Stream Online Editors

This recipe is a nice change and a refreshing alternative to standard fish preparation. This version of the recipe is a bit on the mild side. When I am preparing it for myself or guests, I spice things up a bit by using a little more jalapeno pepper. You can add more as an option. Don't be afraid to put a little more spice in your life. You may find it gives the dish that extra kick!

SALMON CEVICHE
1 6 ounce salmon filet, raw, cubed into bite size pieces
1 small jalapeno pepper, diced small
1 small yellow onion, diced small
1 clove garlic, minced
1/2 cup Cilantro, finely chopped
2 ripe roma tomatoes, diced
juice of 3 ripe, juicy lemons, and 1 lime
pinch of sea salt
Combine all ingredients in a medium-size bowl. Refrigerate at least 30 minutes or until the salmon becomes an opaque color. The fresh citrus juices will cook the fish in this dish. The absolute freshest salmon will produce the best flavor.

Serve with your favorite tortilla chips on the side or double the recipe and serve it as tostada garnished with wedges of fresh avocado.