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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a great appetizer or first course. It's also good as a light warm weather dinner served on lettuce leaves.You may use fresh jalapenos instead of the canned chilies- adjust to your personal heat tolerance! Originally from the R.S.V.P. section of a December 1978 issue of Bon Apetit. The recipe request was from The Waterfront restaurant on San Fransisco's Embarcadero. Ingredients:
2 lbs salmon fillets, skinned and cut into 1/2 inch pieces |
2 cups fresh lemon juice |
2 medium tomatoes, seeded and diced |
1 medium red onion, diced |
1/2 cup olive oil |
1/3 cup fresh lime juice |
2 whole canned green chilies, rinsed and diced |
1 tablespoon cilantro, chopped (to taste) |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1 dash hot pepper sauce |
Directions:
1. Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
2. Drain salmon well and combine with remaining ingredients.
3. Chill before serving.
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