Ingredients 1 lb Wild Salmon Fillets, skinless, cut into 1-inch cubes 1 Cup Freshly Squeezed Lime Juice (about 8 limes) 3 Tomatillos, husks removed and diced 1 Plum Tomato, diced ½ Cup Diced Vidalia Onion or Scallions (white part only) 1 Cup Coarsely Chopped, Peeled Mango, Papaya, or Peach or Nectarine (unpeeled) 1 Tbsp Ancho Chile Powder 1 Tbsp Honey 1 ½ tsp Sea Salt 2 Jalapeno Chilies 6 Fresh Cilantro Leaves Tortilla Chips Method Put the salmon in a glass or other nonreactive dish and toss with ¾ cup of the lime juice. Cover and refrigerate for at least 4 hours or up to 8 hours. The fish should be opaque. Drain and discard the lime juice. Transfer the salmon to a nonreactive bowl and add the remaining ¼ cup lime juice, the diced tomatillos, tomato, onion, mango, chili powder, honey, and salt. Stir gently to mix well. If you prefer a mild salsa, trim off the stem end of the chilies and scrape out the membranes and seeds. For a spicy salsa, leave the membranes and seeds intact. Cut the chilies into thin rounds. Add to the bowl and stir gently. Cover and chill for at least 1 hour or up to 8 hours to allow the flavors to blend. Serve the ceviche in chilled martini glass or goblets. Garnish each serving with a cilantro leaf. Serve the tortilla chips on the side. Serves 6 |