Salmon Ceviche

1 lbs Salmon, Skinless and chopped into 1/2 inch cubes

1/4 cup Lemon Juice

1/4 cup Thanecrafted Dill Pickle Juice (Habanero dill also works)

3 Tbsp Thanecrafted Dill Pickles Chopped

2 Tbsp Capers

Coarse Salt to taste

  1. Place all ingredients in a seal-able bag and remove as much air as possible. Place in refrigerator to marinate at least 4 hours or overnight.

  2. Serve with greek yogurt with honey, cucumber slices, tomato slices, or pita chips

Serves 4 as appetizers

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