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Stephan Pyles
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Chef/Owner

Flora Street / Stampede 66

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Salmon Ceviche Veracruzano

 

-10oz  salmon filets - skin removed and meat into 1" to 1 1/4" strips

-2 tablespoons of key lime juice

-Salt to taste

-2 tablespoons of drained and chopped capers

-2 tablespoons of pitted and chopped green olives

-1 tablespoon of chopped cilantro

-1 jalapeno, seeded and minced

-1/4 cup of spicy roasted tomato salsa

 

1) Place the salmon strips in a mixing bowl & add lime juice and salt.

2) Let the ceviche marinate for 5 minutes.

3) Add the remaining ingredients and combine thoroughly.

4) Serve iced or well-chilled.

 

"These four work beautifully together and make beautiful "music" with the Salmon Ceviche Veracruzano" : - Chef Stephan Pyles

 

Pablo Neruda

Frida Kahlo

Placido Domingo

Agustin Lara