Ceviche is a Latin method of “cooking” seafood by letting it marinate in acidic juices. It’s important that you use only sushi grade salmon for this preparation method. Using lettuce leaves for the wraps and stuffing them with a lively salsa assures this dish is exceptionally fresh tasting.
1/3 cup (80 mL) fresh lime juice1/3 cup (80 mL) fresh lemon juice1/3 cup (80 mL) orange juice1 lb (450 g) fresh skinless salmon, cut into 1/2 in (1.25 cm) pieces1 1/2 cups (350 mL) cherry tomatoes, quartered1 avocado, diced1 cup (250 mL) cubed pineapple2 green onions, thinly sliced1 jalapeno pepper, seeded and minced1/3 cup (80 mL) fresh basil, chopped1/4 cup (60 mL) dried coconut flakes (optional)Zest of 1 limeJuice of 1/2 lime1/4 tsp (1 mL) sea salt12 large lettuce leaves, such as romaine or Boston
Stir together lime juice, lemon juice, and orange juice in a flat container. Add salmon and marinate in refrigerator, flipping pieces at least once, for a minimum of 4 hours or up to 8 hours. Remove salmon from liquid and discard citrus juices.
For salsa, in large bowl, toss together tomatoes, avocado, pineapple, green onion, jalapeno, basil, coconut (if using), lime zest, lime juice, and salt.
Divide salmon among lettuce leaves and top with salsa before folding into wraps.
Serves 4.
Each serving contains: 351 calories; 25 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 5 g fibre); 220 mg sodium
source: "You Say Tomato", alive #370, August 2013