Ceviche Norteno (Tart Ceviche with a Mexican Twist)

Ceviche Norteno
By: Dora Jennings

1/2 pound fresh salmon fillets, diced (this can be done with any fresh whitefish, but salmon is nice for special occasions)
1/2 cup lime juice (about 6 to 8 limes)
1 cup of tomatoes, diced.
1/2 cup onion, finely chopped.
1 cup cilantro, finely chopped.
Two garlic cloves, minced.
Two large avocados, diced
1/2 cup Valentina Mexican Sauce.
1 diced jalapeno pepper (optional, but recommended!)
Salt and pepper to taste.
Crackers or Tostaditas

In a non-corrosive bowl, such as glass, combine the diced salmon, garlic, onions and lime juice. Marinate for at least two hours or as long as over night. After marination, add tomatoes and cilantro to a separate bowl.

Combine the salmon with the contents of the second bowl and mix; add Valentina Mexican Sauce and gently fold ingredients together. Just before service, add the diced avocado making sure you do not over stir so that the avocado retains its shape. Serve chilled with crackers. Serves 8-12

(notice the above image does not contain the tomatoes, jalapenos or avocados. They were added later and we forgot to take a picture. Eating this ceviche without those ingredients is really good, also.)

Happy eating,