Smoked Salmon Ceviche
This is a recipe I've been making for many years , and one of the favorites among my friends. The funny side to that is that it is also the only thing that I make repeatedly and have never tasted. I really don't like Smoked Salmon aka Lox. I am always looking for ideas for a parve appetizer. I found a recipe about 10 years ago in a magazine that used smoked salmon and made it into a fish dip, but it was dairy. I changed and swapped many of the ingredients and concocted the Parve Smoked Salmon Ceviche. It is a quick great make ahead recipe, and easily made for a big crowd. This recipe makes about a 2 cups of Ceviche. It is better if you make it a few hours ahead or the night before so the flavors have a chance to blend. Just be sure your red onions aren't overripe, if they are they have a tendency to overpower the other flavors. I like to serve it with Blue Corn Tortilla Chips. It's a Winner...
Ingredients:
1 lb skinless smoked salmon sliced or chunk, cut into 1/4" squares
1/3 cup finely diced red onion
2 teaspoons capers grained & chopped
1 Tablespoon Jalapeno seeded & ribbed and chopped fine
2 large or 3 small garlic cloves grated
1/2 Lemon zested and squeezed for juice
2 tablespoon chopped cilantro
1/4 cup mayonnaise
Salt and pepper
Happy Oscar watching, Enjoy!!