Salmon Ceviche

About This Recipe

Yield:	about 6
This recipe appears in:	Delicious Ways to Break the Fast on Yom Kippur

2 tablespoons finely chopped shallots
2 tablespoons finely chopped red onion
1/4 cup finely chopped jalapeño pepper (with or without seeds, depending on how hot you want it)
1/4 cup finely chopped cilantro
1/4 cup freshly squeezed lime juice
3/4 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
1 1/2 pounds salmon fillet, on its skin and in one piece approximately 8-inches long and 8-inches wide

1

In a small bowl, mix together all the ingredients, except the salmon.
2

Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours: With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish—in other words, the way smoked salmon is usually sliced. Discard the skin.
3

Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan.
4

Drizzle on half the sauce.
5

Cover with the rest of the salmon slices and spread with the remaining sauce.
6

Keep refrigerated until ready to serve.
7

Serve with wedges of lime, if desired, and thinly sliced white toast or black bread.