Salmon Ceviche Recipe

1. 1

   In a small bowl, mix together all the ingredients, except the salmon.

2. 2

   Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours: With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish-in other words, the way smoked salmon is usually sliced. Discard the skin.

3. 3

   Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan.

4. 4

   Drizzle on half the sauce.

5. 5

   Cover with the rest of the salmon slices and spread with the remaining sauce.

6. 6

   Keep refrigerated until ready to serve.

7. 7

   Serve with wedges of lime, if desired, and thinly sliced white toast or black bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.