Salmon And Tuna Ceviche

Your guests will be sure to devour these delicious salmon and tuna ceviche bites at your next holiday party! Prepared with sashimi-grade sockeye salmon, albacore tuna, and zesty citrus, this ceviche recipe packs a subtle Asian-inspired twist.

Ingredients

• 8 thin slices, skin and peel removed orange
• 8 thin slices, skin and peel removed pomello (sweet grapefruit as substitute)
• 1 tablespoon daikon grated
• 3 tablespoons tamari
• 1 teaspoon fresh dill
• 3 snap peas sliced fine
• 1 bag prawn crackers
• 8 oz sashimi grade sockeye salmon
• 1 oz smoked albacore tuna
• 1 tsp dried kelp (flakes or nori sheets)
• 1 tsp chives, diced
• squeeze of lemon to top each canapé

Directions

1. Slightly thaw your salmon. You want it mostly frozen still, so it slices nicely
2. Dice the salmon into small cubes
3. Combine all ingredients and serve on prawn crackers
4. Top with lemon juice and sprinkle on some kelp and chive

Servings: 8 canapés

Adapted from a recipe kindly shared by member and friend Robin from Swallow Tail Catering

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