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When it comes to salmon, no two sizes are typically the same. Plus, this fish is commonly thick starting from the head, getting thinner as you move towards the fin.
To give you even and consistent results, Executive Chef Elia Herrera of Los Colibris in Toronto recommends using a butterfly technique for this area first. This will allow you to cut even cubes, giving you even salmon and a nicer presentation for your ceviche.
For the full recipe and more chef insider tips, visit http://www.clubhouseforchefs.ca/Recipes/Fish-Seafood/Salmon-Ceviche-Salsa-with-Nachos.
