Classic Ceviche (Salmon)

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This dish is not for the faint of heart (or for weak stomach). Beer or sake go very well with this dish to wash it all down. Make sure you get your fish from a reputable store; we buy our fish from a Japanese market that sells great sashimi (it’s an hour drive but its worth it!) But unlike sashimi, which is eaten raw, ceviche is “cooked” by the acids from the lemon and vinegar.

Ingredients

• 1 lb yellow tail or salmon
• 1/2 cup lemon juice
• 1/2 cup vinegar
• 2 tsp salt
• 2 tbsp sugar
• 1 tsp pepper
• chili pepper (jalapeno or any red chili pepper) chopped
• 1 small red onion, chopped
• 5 cloves garlic, chopped
• 2 pcs radishes, chopped thinly
• fresh seaweeds (optional)

Directions

• Wash and chop the fish into bite- sized pieces.
• Seasoned with salt and pepper.
• In a bowl, add the vinegar, lemon juice, sugar, salt, and pepper. Mix until the sugar and salt is disssolved.
• Add the chopped fish and toss together until combined.
• Garnish with chopped jalapeno, chopped onion, and garlic.
• Refrigerate for two hours or overnight.
• Serve with fresh seaweed.
• Enjoy with cold beer! Yum!

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