Bridgette's Coho Ceviche

A perfect appetizer. The lime and orange juice “cook” the fish in the refrigerator. 30 minutes will give the fish a medium-rare preparation, but if you prefer your fish more well done with a less delicate texture, marinate it for up to 2 hours. Conversely, if you like it rare, cut the marinate time to 10 minutes!

• ¾ pound coho salmon, skin removed and cut into ½ inch cubes 
• 5 limes, juiced and divided
• 1 orange, juiced and divided
• 1 clove garlic, minced
• 1 jalapeno or fresno pepper, seeded and minced
• 1 medium shallot, minced
• 1 tomato, diced
• 1 avocado, diced
• ½ teaspoon cumin
• 2 tablespoons chopped cilantro
• Salt and pepper, to taste
• Tortilla chips, for serving

In a medium size bowl, combine the coho cubes with the juice of half an orange and 3-4 limes. The lime and orange juice should cover the coho. Cover and refrigerate for 30 minutes.

After the coho has "cooked" for 30 minutes, pour out the lime and orange juice from the bowl. Mix in the rest of the ingredients, juice of ½ lime, 3 tablespoons orange juice (from the other half of the orange), and season with salt and pepper to taste.

Serve as an appetizer with tortilla chips.