Chef Michael Lyons
Michael@accessiblegourmet.com
216-214-3087

Salmon Ceviche:
(Serves 6-8)

 Ceviche:

1 lb Salmon, cut into small dice
2 Lemons, juiced
2 Limes, juiced
1 Red onion, sliced thin
1 Tbspn garlic, minced
1 Tbspn olive oil
1 Tsp each Salt and Pepper
 
Ceviche “salad” mix:
1 C Mango, small diced
¼ C Avocado, small diced
¼ C Roasted corn, removed from cob
¼ C Red bell pepper, small diced
¼ C Red onion, minced
¼ C Cilantro, minced
2 Tbspns chives, minced
Salt and Pepper to taste

Combine all Ceviche ingredients in a non-reactive container (glass or plastic bowl), and allow to marinate in the refrigerator for at least 2 hours.

Remove salmon from the bowl and lightly drain, reserving the liquid and red onions.  Place salmon in a large mixing bowl.  Mince 1 tablespoon of the reserved red onions and add to the salmon.  Add all the ceviche salad mix ingredients to the salmon and lightly mix.  Add 2 tablespoons of the reserved marinating liquid to the final mix and adjust seasoning.

For fun serving presentation, spoon mixture into a martini glass and garnish with 2 pieces of grilled shrimp and fresh cilantro.