Appetizer Hors D'oeuvres

Salmon Ceviche

We went to an amazing wedding reception for Julianna & Mike at an Aspen ski club.  In addition to the company, the food was excellent. This is where I first had salmon ceviche served on blue tortilla chips.  After returning from the wedding, we opened up the LPB 🐟 test kitchen to created something nearly as good.


  • 1 pound of skinned and deboned salmon, finely chopped
  • The juice of 3 limes and one lemon
  • 1/2 cup finely chopped red onion
  • 1 tablespoon soy sauce
  • 1/4 cup finely chopped cilantro (or to taste)
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper to taste
  • Blue stone ground tortilla chips

Mix all the ingredients, except for the chips, and refrigerate for at least 2 hours. Serve with the chips.

4 comments on “Salmon Ceviche

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