A summertime favorite in the Huckleberry household! I love love love salmon, it's so light and fresh and paired with crisp veggies, zesty jalapeno and crispy chips it is a perfect lunch on a hot summer day. Dill is a classic pairing with salmon and brings a unique touch to this fusion dish.

Salmon and Dill Ceviche

16 oz fresh salmon skin removed and cubed

1 cup diced cucumber

1/2 cup diced red onion

1 cup cherry tomatoes halved (regular tomato diced is okay too)

2 cloves garlic minced

1/2 jalapeno finely minced (optional use serrano for more heat)

1/4 cup fresh dill chopped

6 oz freshly squeezed juice (4-6 limes) 

1 tsp salt + more to taste

Freshly ground black pepper

1 firm avocado 

 1. In a large bowl combine all ingredients except for the avocado. Stir until everything is well combined. Marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.

2. Just before serving first taste the ceviche and add salt/pepper if needed. This is a good time to add more peppers if you want more of a kick. Dice the avocado and gently stir it into the ceviche avoiding mashing it into the mix too much.

3. Serve with your favorite tortilla chips! 

Let me know if you give this recipe a try!

Cheers,

Nurse