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Salmon Ceviche

Reviewed: Aug. 21, 2013
CHANGE salt measurement, please! I made the mistake of not reading reviews before making this. Though I cut back to 1 1/2 Tb. salt (on a hunch that 2 1/2 could not be right), it was still way, way too salty. Fixed it by diluting with more lemon & lime juice. Appropriate amount is probably more like 1/4-1/2 tsp as others note. So to prevent future mistakes, could Sarah Zeigler please edit the recipe? Otherwise, it's divine! Agree with other reviewers who recommend alternative fish, if desired. Also nice to add diced green/red peppers.
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