You can use most any firm fish or shellfish to make ceviche.
· 2 cups salmon, diced
· 1 shallot, diced
· ½ cup assorted color cherry tomatoes, diced
· 1 mild jalapeno, diced
· 2 radishes, diced
· ¼ cup cilantro, chopped, plus additional for garnish
· Juice of 1 lemon
· Juice of 1 lime
· Salt and pepper, to taste
· Tajin, to taste
· Sliced lime, for garnish
· Sliced baguettes or crackers, for serving
Combine all ingredients in a glass bowl and store in the refrigerator for about an hour (until the acids from the lemon and lime have “cooked” the salmon).
Sprinkle with tajin, to taste. Garnish with sliced lime and cilantro.
Serve with sliced baguettes, crackers, or as a complement to a meal.