Traditional Ceviche

• 3) 6oz Lummi Island Wild Albacore Tuna OR (3) 6oz Lummi Island Wild Salmon
• 1 C lime juice (plus more for serving)
• 1 small red onion, finely diced (1 C)
• 1 large carrot, peeled and finely chopped
• 1-2 Roma tomatoes, diced (1/2 C)
• 1-2 jalapeño peppers minced
• 1 bunch fresh cilantro, minced
• 1 avocado, sliced
• 1 fresh lime, for serving
• Salt

Remove the skin from the salmon portions using a sharp knife.

Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and “cooked” through, about 4 hours minimum. (You can leave the salmon marinating for up to 24 hours if desired.)

Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.

Serve on tostadas or with tortilla chips. Serve with hot sauce, sliced avocado or mayonnaise as desired.