Cholula Salmon Ceviche

Isn’t summertime just the best? I recently bought a SUP board and have been LOVING taking it out on Lake Dillon during these warm, sunny days. While temperatures around the country have been at record highs, Summit County has had a couple weeks of nice 70-80 degree weather. It doesn’t get much better than that.

With all the heat, sometimes you just don’t want to heat up your house by cooking. This ceviche is perfect for summertime- fresh, light and bright. Personally, I am a Cholula addict, if you are more of a Sriracha or Tabasco fan, you can substitute either for the Cholula.

Cholula Salmon Ceviche

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Ingredients

  

• 8 oz sushi grade salmon if using regular salmon, make sure it marinates long enough for fish to "cook" fully, diced
• 1/4 c lemon juice
• 1/4 c Cholula hot sauce
• 1 T salt
• 1 avocado diced
• 1 c tomatoes diced
• 2 T cilantro minced

Instructions

 

• Combine salmon with lemon juice, hot sauce and salt. Cover and put in the refrigerator to marinate for 1-3 hours. The longer the salmon marinates, the more well done it will be.
• Add the diced avocado and tomatoes, mixing gently to combine.
• Drain any excess liquid from the mixture.
• Garnish with cilantro to serve.
• Serve with rice or tortilla chips.

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