Smoked Salmon Ceviche

[HemlockNailer]

SMOKED SALMON CEVICHE

1 1/2 CUPS SMOKED SALMON (WE USED SMOKED HALIBUT--GREAT
1/4 CUP CHILI SAUCE (YOU CAN USE KETCHUP) BUT CHILI SAUCE IS GREAT
TABISCO, FIVE SHAKES AT THE VERY LEAST
JUICE OF 2 LIMES/OR LEMONS
2 TEASPOONS CHOPPED FRESH CILANTRO
1/4 CUP CELERY DICED (OR JICAMA IF YOU CAN FIND IT)
1 AVOCADO, (DICED)
1 SMALL RED ONION DICED
SOUR CREAM OPTIONAL

MIX CHILI SAUCE, TABASCO AND LIME JUICE IN A MEDIUM BOWL. STIR IN SALMON, AVOCADO, ONION, CILANTRO AND CELERY. CHILL FOR AT LEAST 30 MINUTES (OR ALL DAY TO LET FLAVORS REALLY MELD).....

SERVE WITH A DOLLOP OF SOUR CREAM IF YOU WANT WITH CHIPS OR CRACKERS.

*COLD BEER** ALSO OPTIONAL...........

[PrtyMolusk]

Howdy-
HN, when I lived in California, I learned about the wonders of ceviche from the Mexican guys I worked with. They (and later, I) always used fresh Pacific red snapper. Now that I'm back in MI, I'm wondering what kind of fish to choose. (Not being a fisherman compounds the problem.) Can you or anyone else recommend a firm, mild fish which would be suitable? I assume non-smoked halibut would work fine; any others? BTW, we just used the 'salsa' ingredients: tomato, onion, cilantro, chille, and lots of FRESH lime juice. My mouth is watering as I type ....!

[HemlockNailer]

Hi Les, I have only tried the receipe on salmon and halibut but I think it would work with perch, walleye or maybe a spring sucker. Let me know if you experiment and I will do like wise. Alan