Ceviche



Posted July 16, 2012 by Camp Cook
Posted in :, Cuisines :
  • Recipe By :
    Camp Cook
  • Prep Time :
    30 min
  • Ready Time :
    30 min

Servings

16

Ingredients

  • 1 pound skinless, boneless salmon or steelhead
  • 1 cup key lime juice
  • 1/4 cup minced jalapeno peppers
  • 4 medium tomatoes seeded, chopped
  • 1 cup finely chopped red onion
  • 1 cup thinly sliced celery
  • 1/4 cup halved pimiento stuffed green olives
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon salt

Notes

Freeze fish 48 hr. Slice into 1/2" pieces into glass bowl with lime and peppers, mix well then add remaining ingredients, except salt, and gently mix well. With back of spoon, press mixture down into the juices, sprinkle salt over the top, cover with plastic wrap and refrigerate one hour. Serve with crackers or toast. Store in frige no more than two days.

Directions

css.php