Salmon Ceviche - cooking recipe

Ingredients

2 lbs salmon fillets, skinned and cut into 1/2 inch pieces
2 cups fresh lemon juice
2 medium tomatoes, seeded and diced
1 medium red onion, diced
1/2 cup olive oil
1/3 cup fresh lime juice
2 whole canned green chilies, rinsed and diced
1 tablespoon cilantro, chopped (to taste)
2 garlic cloves, minced
1/2 teaspoon cumin
1 dash hot pepper sauce

Preparation

Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
Drain salmon well and combine with remaining ingredients.
Chill before serving.