This recipe is inspired by the way they make ceviche in Chile: often small pieces, and with the presence of spices. Salmon is farmed in Chile, and there are salmon ceviches there.
1/2teaspoonsmoked paprika(use regular paprika if you can't find smoked)
1/2cupchopped cilantro or huacatay
Salt to taste
Instructions
Mix all the citrus juice in a bowl and add the minced onion. Let this sit while you chop all the other ingredients.
Add each ingredient to the bowl when you finish chopping it, leaving the cilantro for last. Mix well, and either eat right away, or refrigerate for up to 30 minutes before serving.
Notes
NOTE: I like to zest each citrus fruit with a microplane grater and add that to the ceviche as well. You can also drizzle a little olive oil over the ceviche when you serve it if you want.