This vibrant, fully cooked ceviche is made with simple poached salmon, but you could use leftover grilled salmon instead. And feel free to add serrano or jalapeño pepper if you like it spicy.
1 white onion, chopped, divided
1/4 bunch cilantro, leaves chopped, stems reserved
1 1/2 tsp fine sea salt, divided
1 (1 lb) fillet wild Alaska Sockeye salmon
2 tomatoes, chopped
1/4 cup 365 Everyday Value Organic Lime Juice
365 Everyday Value Organic Lightly Salted Tortilla Chips or Strips
In a large, deep skillet, bring 3 cups water, all but 1/2 cup of the onion, cilantro stems and 1/2 teaspoon salt to a boil. Add salmon, cover, reduce heat and simmer until cooked through, about 10 minutes. Discard skin and flake salmon into a large bowl; discard cooking liquid and solids. When cool, toss salmon with remaining onion, 1 teaspoon salt, chopped cilantro, tomatoes and lime juice. Serve with chips.
Source: Whole Foods Market