Basic Instructions:

1. Add salmon and citrus juice to a glass or ceramic bowl and marinate for desired time (in your refrigerator if you like).
2. When marinating time is up, drain the citrus juice and add in the extra ingredients.

Ingredients:  

• Sushi Grade Wild Salmon Fillet (cut into cubes)
  
• 1 Organic Garlic Clove (minced)
  
• 1/2 Small Organic Red Onion (minced)
  
• 1 Rib Organic Red Bell Pepper (diced)
• Few Slices of Organic Fennel (thinly sliced)
• Juice of 1 Organic Orange
• Juice of 1/2 an Organic Lime
  
• 2 Tbsp. of Fermented Tomato Puree
• 1 Tbsp. of Organic Basil (chopped)
• Optional:  Sea Salt & Black Pepper
  

Be sure your salmon fillet is deboned before cutting into cubes.  You can also remove the skin before cubing the salmon fillet.

Ingredients:

• 10 to 11 oz. of Sushi Grade Wild Caught Salmon (cut into cubes)
• 1 oz. Banana Chutney
• 1 oz. Organic Lime Juice
• 2 Tbsp. Organic Red Onion (thinly sliced)
• 1 Tbsp. Organic Scallions (finely chopped)
• 2 Sprigs Organic Cilantro (finely chopped)
• 2 Tbsp. Organic Unsweetened Dried Coconut (toasted)

I like the tropical feel of this fish ceviche and it's a great way to use fruit chutneys.

Plate this ceviche in attractive glasses or Martini glasses.  Top with toasted coconut.

You could also drizzle on a little homemade raw coconut milk (if you have some) to make this ceviche even more tropical.

Ingredients:

• 10 oz. Sushi Grade Wild Salmon Fillet (cut into cubes)
  
• 1 Cup Organic Lime Juice
• 1/2 Small Organic Onion (chopped)
  
• 1 Organic Tomato (chopped)
  
• 3 Sprigs Organic Cilantro (chopped)
• 4 Tbsp. of Raw Apple Cider Vinegar
• 1 Small Organic Avocado (chopped)
  
• Optional:  Sea Salt & Black Pepper
  

Also, a fan of raw apple cider vinegar!  It's an interesting combo - lime juice with apple cider vinegar.