Salmon Ceviche

Name: Salmon Ceviche
Ingredients: 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed); 3/4 cup lime juice (about 7 limes); 2 medium tomatoes, diced; 1/2 red onion, finely chopped; 1/2 cup coarsely chopped cilantro; 2 tablespoons extra-virgin olive oil; 1 pickled jalapeno (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can; 1/2 to 1 serrano chile, minced; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; Mini (3 in.) crisp tostada shells*

11 ingredients

1 steps

Ingredients

1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
3/4 cup lime juice (about 7 limes)
2 medium tomatoes, diced
1/2 red onion, finely chopped
1/2 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 pickled jalapeno (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
1/2 to 1 serrano chile, minced
1 teaspoon kosher salt
1/2 teaspoon dried oregano
Mini (3 in.) crisp tostada shells*

Directions

1

["Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.", "Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.", "*Find small tostada shells in well-stocked Latino markets.", "Wine pairing: Ceja 2012 \"Bella Flor\"" Dry Rose of Syrah. Beautifully crisp