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Stephan Pyles
Chef/Owner
Flora Street / Stampede 66
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
