Popular in Central and South American cuisine, ceviche is a method of "cooking" seafood by letting it marinate in citrus juices. Besides salmon, suitable swimmers include tuna, bay scallops, halibut, shrimp, and red snapper, but it's always best to query your fishmonger about the freshest catch of the day.
- 3/4 Pounds skinless salmon, cut into 1/2-inch pieces
- 1/3 Cup lime juice
- 1/3 Cup lemon juice
- 1/3 Cup orange juice
- 1 medium-sized avocado, peeled, pitted, and diced
- 1 medium-sized mango, peeled, pitted, and diced
- 1 large tomato, diced
- 1/2 Cup finely diced red onion
- 1 jalapeño, seeded and minced
- 2 Tablespoons extra-virgin olive oil
- 1/3 Cup chopped cilantro
- 1/4 Teaspoon sea salt
- Eight 6- to 8-inch corn tortillas
- 1 lime, sliced into wedges
In a large zip-top food storage bag, combine the salmon with the citrus juices. Let marinate in the refrigerator for a minimum of 4 hours and up to 8 hours, turning the bag a couple of times to mix.
Then, drain the salmon and discard the liquid. Put the fish in a large bowl and add the avocado, mango, tomato, onion, jalapeño, olive oil, cilantro, and salt. Stir gently to combine. Serve on corn tortillas with lime wedges for squirting on top.