For the Roasted Tomato Salsa:

  • 4 ripe tomatoes
  • 1 yellow onion, peeled and cut into quarters

  • 4 mashed garlic cloves

  • 1 red bell pepper

  • 1 jalapeño

  • salt to taste

For the Ceviche:

  • 12 ounces salmon filet, skin removed and meat cut into 1 inch by ½ inch strips
  • 4 teaspoons key lime juice

  • salt to taste (about 2 teaspoons)

  • 2 tablespoons drained capers

  • 2 tablespoons chopped pitted green olives

  • 1 tablespoon chopped cilantro

  • 1 jalapeño, seeded and minced

  • ½ cup roasted tomato salsa


Preheat oven to 450 degrees.

For the tomato salsa, toss all items with small amount of olive oil and season with salt and place on a baking sheet.  Place in the oven and roast until peppers and onions are deep brown color, approximately 15 minutes.  Remove from oven and cool.  Peel and deseed the chiles and peppers.  Place meat of peppers and all remaining items, including the juice on the baking sheet, into a blender and puree until smooth.  Taste, adjust seasoning with salt, taste again.  Chill the salsa before mixing the ceviche.

To make the ceviche, place the salmon in a glass or stainless steel bowl and add the lime juice and salt. Let the ceviche marinate for 5 minutes, then add the remaining ingredients and mix well.

Serve well chilled.