2 lbs salmon fillets, skinned and cut into 1/2 inch pieces
2 1/3 cups fresh lime juice
2 medium tomatoes, seeded and diced
1 medium red onion, diced
1/2 cup olive oil
1 tablespoon cilantro, chopped (to taste)
2 garlic cloves, minced
1/2 teaspoon cumin

Combine salmon and lime juice in a jar or bowl.  Cover and refrigerate at least 30 minutes or up to all day, stirring occasionally.  The salmon will become opaque, as the fresh citrus juice “cooks” it.  Drain salmon well and combine with remaining ingredients.

Keep chilled before serving. 

The absolute freshest salmon will produce the best flavor.  This dish is very acidic, so it goes well with mildly flavored foods such as corn chips, avocados, potatoes, or freshly baked bread.