Summer Ceviche


  • 5 limes, citrus juices, Cut limes in half and juice.
  • 2 Tbsp. cilantro
  • 1 red onion
  • 1 stalk lemongrass
  • 1 bell pepper (red)
  • 1 tbsp  white wine vinegar
  • 1 stalk celery
  • 1 chili pepper
  • 5 cherry tomatoes
  • 1lb.  salmon fillet
  • 2 green onions
  • 1½ tbsp olive oil
  • brown sugar
  • salt & pepper


  • knife
  • cutting board
  • whisk
  • cooking spoon
  • large bowl



  1. Finely dice red onion, bell pepper, celery, and tomatoes. Cut green onions into rings. Deseed chili and finely mince. Pluck cilantro leaves and roughly chop. Peel lemongrass and cut into fine rings(optional).
  2. In a large bowl, whisk together lime juice, olive oil, and white wine vinegar.
  3. Either finely dice salmon fillet or cut into thin slices, cutting across the grain. Season to taste with salt, pepper, and brown sugar and mix well. Allow the salmon to marinate for approx. 25 – 45 min.
  4. Add red onion, bell pepper, celery, tomatoes, green onions, chili, lemongrass, and salmon to large bowl with olive oil mixture.  Garnish with cilantro before serving. Enjoy! With a tostadas or corn chips