Salmon Ceviche

Halve the spring onions lengthways and cut into fine rings. Core the tomatoes and cut into small cubes. Wash the lemon with hot water, tear the zest off the peel, squeeze the lemons. Cut the salmon into 3mm thick slices and place them side by side in a flat baking dish.

Salt the salmon and drizzle with the lemon juice. After about 4 minutes, carefully fold in all the other ingredients, adding the chipotle depending on the degree of spiciness you want.

Arrange the salmon slices decoratively, spread the diced vegetables (without the lemon juice, otherwise it will be too sour) and sprinkle with the lemon zest. Serve with corn chips.

ATTENTION! Prepare immediately before serving, as the fish will overcooked and turn an unsightly gray color if left in the lemon juice for more than 10 minutes!