Although this is usually an appetizer, we love it for dinner in the summer ~ traditionally served with crisp tortilla chips.
MARGARITA SALMON CEVICHE
1/2 sweet white or yellow onion, chopped……………… 2 TB chopped fresh cilantro
1/2 to 1 large jalapeno pepper, finely chopped ...................1-2 sweet mini colored peppers, diced
3large Roma or 1 med-large tomato, chopped....................1/4 cup lime juice
1 tsp Kosher salt …………………......................................…. 1 tsp freshly black pepper
1/4 cup Tequila.............................................................................. 2-3 TB. extra virgin olive oil
about 1-1/2 to 2 pounds FRESH, RAW salmon fillet (skinned and cut into about 1/4-1/2" cubes)
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In a large glass or ceramic bowl, whisk together the lime juice, Tequila, olive oil, salt and pepper. Then put the rest of the ingredients into the bowl, and stir so that everything is mixed up well. Press it down lightly, so that the salmon is as well-covered with the marinade as possible.
Cover with plastic wrap or bowl lid,and refrigerate for at least 3 hours, stirring every hour. Serve chilled or at room temperature. You can serve this in cocktail cups with chips for an appetizer... or I serve it over mixed salad greens for dinner.
Serves about 4-6 for dinner (depends how many greens are underneath and how many chips you eat with it!), and at least 10-12 for an appetizer. ** NOTE: this is easily cut in half for 2-3 people (I usually get .9? salmon for 2 of us ~ it fills us up totally, and would probably really feed 3.) ** Another idea is to hollow out tomatoes, and serve it in those (as a first course or main dish, depending on the size of the tomatoes and what you serve with it).