Ceviche de Salmon

PREPARATION

For the Ceviche:

1. Dice the salmon into 1/2" cubes
2. In a bowl, add the diced salmon and citrus juices. "Cook" for 4 hours or until slightly opaque.
3. When ready, drain. Keep some of the juice. Add some extra virgin olive oil.
4. Reserve up to 3 days in airtight container. 

Dressing:

1. Place the chili lime sauce in a bowl.
2. Add garlic aioli to chili lime sauce and mix well. If consistency needs thickening, add more aioli. 
3. Reserve in a squeeze bottle and use as needed for plate up. 

For the Chickpea Cilantro Chips:

1. Cut chickpea wrap in triangular shapes and fry at 325° until crispy. 
2. Remove from fryer, drain on a towel and season with tequila-lime salt. Reserve.

Tequila Salt:

1. In a bowl, add the salt and oregano. Mix.
2. Add the tequila until the salt resembles "wet sand." Amounts will vary.
3. Spread the salt evenly on a full-sized sheet pan lined with parchment paper.
4. Place on top of an oven or in a warm dry area until dry. 
5. Crumble in bowl with hands and store. 

Plate up:

1. Place ceviche on plate and dress with smashed green chickpeas as desired. 
2. Drizzle chili lime dressing around the plate and garnish with cilantro and crispy chips.

Recipe by Chef Jesse Moreno, Food Fanatics^® Chef, Las Vegas, NV
Serves 2