Salmon ceviche is a dish that is so easy to make and needs very little attention. Ceviche is fish that has been cooked in citric acid; it literally cooks itself. You could leave everything to cook before heading out to the gym, and it will be ready to go by the time you get back.
salmon ceviche
Ingredients:
1 pound salmon fillet, skinless, evenly-diced small
1 red onion, thinly sliced
1 bunch of cilantro, chopped
about 13 to 14 limes, juiced
2 tablespoons of your favorite hot sauce
salt, to taste
1 large avocado, chopped
Instructions:
- Add everything together into a large food storage bag and mix well by hand before sealing the bag, make sure to get as much air out as possible. This will help promote even cooking and seasoning as opposed to leaving everything in a bowl. Place in the fridge for about 2 to 3 hours.
- Pull out the ceviche, transfer to a serving dish, toss in avocado and enjoy.
Notes:
- Some may question the cooking time, but with the evenly-diced salmon and the food storage bag technique, the fish cooks faster than it would if you left it in big chunks, sitting in a bowl or pan.
- For the onions, I like to use a mandolin to get consistent thin cuts.
