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
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.
Serve with greek yogurt with honey, cucumber slices, tomato slices, or pita chips
Serves 4 as appetizers
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