8 oz salmon filet cut into 1/2"-3/4" cubes (i prefer kings but works well with coho also) WARNING: USDA guidelines regarding fish caught in the great lakes, recommends fish should be frozen for 4 days prior to this type of preparation due to parasites in found in the great lakes. Freshwater salmon are not recommended to be consumed as sashimi regardless whether fresh or frozen. Fish used in sashimi are commonly harvested from salt water environments. Edit added thanks to blufloyd 2 plum tomatoes med diced 1med red onion med diced 2 cloves garlic finely minced 1-2 jalapenos seeded and finely copped (+/- to your taste) 6-8 (or more) sprigs of cilantro chopped salt/pepper to taste 1 tsp Adobo seasoning (optional) 2 tsp olive oil juice of 4 squeezed limes
Combine all ingredients in a nonreactive bowl and cover. Place in fridge stirring thoroughly every 2 hours or so. Recipe calls for ceviche to "cook" for 4 hours. I have and usually do it 12-24 hours so it can be done the day/night before the party. Can be served as an appetizer with tortilla chips or and entre on tostadas along side some avocado or guacamole and a "XX" if your hosting the most interesting man in the world......stay thirsty my friends.
Last edited by Karl Outdoors on Mon Aug 15, 2011 3:12 pm, edited 3 times in total.
Hey BF, I do recall seeing an episode of Midwest Outdoors where Jerry Pabst did a salmon segment and then prepared ceviche immediately upon returning to the harbor. Im not saying your wrong at all. In fact I have read information confirming your notation and believe it to be credible.
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