Spicy Salmon Ceviche

1. 1

   Roast one of the poblanos and all of the jalapenos over an open flame or under a broiler until skin is blackened.

2. 2

   Then place in a small bowl and cover with plastic.

3. 3

   Allow to sit for at least five minutes, then peel, remove the seeds, and dice.

4. 4

   Cut salmon fillets into 1/2 inch cubes.

5. 5

   Place in a non-reactive bowl or pan.

6. 6

   Add the rest of the ingredients, and marinate for at least 2 hours.

7. 7

   Remove tops and seed pods from remaining poblanos and carefully place them in martini glasses.

8. 8

   When ceviche is done marinating, place portions in each poblano and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.