CHEF MEAGAN RECIPE
Salmon Halibut Ceviche
Salmon halibut ceviche is perfect as an appetizer or as an entrée served with a tossed salad, and this recipe is a major crowd-pleaser. It’s also handy for cooking up the tail ends of the fillets in your freezer—and it’s fast, easy, and delicious. It’s a mix of salmon, halibut, and shrimp, plus diced tomatoes and red onion, green onions and green peppers. The depth of flavor (and a fiery kick) comes from the sauce, a lively blend of diced mangoes, jalapeños, mustard, fresh ginger, lime juice, rice vinegar, and a dash of allspice. Preparation is a cinch with a good knife, a chopping board, and a blender. No cooking required. Just chill it all up for eight hours, then serve with tortilla chips and your favorite Mexican beer.