Salmon Ceviche
Serves: 6
Calorie: 230, Proteins: 23 g, Total Fat: 12 g, Fiber: 0.90 g, Sugar 3 g.
Preparation
Lay the salmon in a ceramic or glass dish on a bed of rock salt. Cover
with more rock salt. Cover and refrigerate overnight or up to 2 days.
Drain and rinse off the salt. Dice the fish.
Combine with the tomatoes and onions in a bowl. Pour lime juice over
and season with salt, pepper, and sugar. Mix well and chill for 4-6 hours or overnight before
serving on salad greens or avocado.