Salmon Ceviche

Ingredients

8 ounces salmon fresh or frozen

6 limes (juice only)

¼ onion diced

1 garlic clove (finely diced)

1 jalapeno finely diced

2 tomatoes diced

½ bunch cilantro chopped

1 tspn salt

1 avocado diced

Chop up the salmon into small pieces.

Keep the salmon cold while prepping the rest of the ingredients.

In a large container, add the salmon, lime juice, onion, garlic, jalapeno, tomato, cilantro, and salt.
Mix well.

Cover and place in the fridge for 1 hour.

Mix in avocado right before serving.

Serve with crackers, on a tostada, or with tortilla chips.

Make sure to buy skinless salmon, or you will need to remove the skin before mixing all the ingredients.

Adding the avocados with all the ingredients will only make them turn brown. Mix in right before you are going to serve

Salmon Ceviche lasts 3 days in the fridge.