More Ceviche

With a side of blue corn chips... yum!

Salmon Ceviche

INGREDIENTS

• 1/4 teaspoon agave (a generous squirt)

• 1 1/2 tablespoons sea salt

• 1/2 teaspoon chili paste or sauce

• 3/4 cup fresh juices- lime, lemon, orange, grapefruit
  

• 1/4 teaspoon fresh ground pepper

• 1/4 teaspoon cumin

• 1/4 cup extra virgin olive oil

• 2 cloves garlic, pressed

• 1/4 cup minced red onion (I omitted)

• 1 ripe tomato, finely diced (I used salsa... on the side)

• 2 tablespoons minced fresh cilantro (or 1 T dried)

• 1 pound very fresh salmon fillets (sushi-grade), thinly sliced

• 1 avocado, sliced

DIRECTIONS

1. In a large non-metal bowl, dissolve the agave, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.

2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.