Early this summer I helped a friend with a yard sale. For lunch her mother in law made us this delicious ceviche dish that was simply perfect.
Turns out, it is unbelievably easy to make.
- One 14.75 ounce can of salmon. I used Bumble Bee Wild Alaska Pink Salmon
- 1/2 Vidalia onion finely chopped
- 2 small tomatoes finely chopped
- 1/2 bunch cilantro finely chopped
- juice of two limes
- salt (to taste)
Your basic ceviche recipe is also the typical “pico de gallo” recipe sans the jalapeno. Chop the the onion, tomatoes, and cilantro, place in bowl. Drain the can of salmon and mix into the chopped “pico de gallo” mixture. Squeeze the lime juice over and mix well. Salt to taste.
This can be served over crackers (I like saltines), tortillas, Melba toast, etc.. I also paired it with a lovely bottle of Moscato.