Salmon ceviche with avocado and mango

Serves 4

1 pound of salmon filets, boneless, skinless
Juice of 2 lemons (about ¼cup)
Juice of 2 limes (about 3 Tbs)
¼ cup tomato juice
1 small green bell pepper, seeded and thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 Jalapeno or Serrano chili, seeded and thinly sliced
½ tsp salt
1 small Hass avocado, peeled, cubed
4 cups whole grain tortilla chips

Cut the salmon into ½-inch chunks.  In a large bowl, mix the salmon, lemon and lime juice, tomato juice, peppers, and salt.  

Cover and refrigerate at least 4 hours or over night, until the salmon is no longer translucent.  Stir in the avocado and cilantro and serve with tortilla chips.

More recipes from our in-house chef, Jennifer Iserloh:

Indian Chai
White Bean Bruschetta with Shrimp
Ten-Minute Tilapia with Cardamom and Cilantro
Coriander Cumin Crusted Shrimp Rice Bowl