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.