Recipe Contest Winner: Salmon Ceviche

• 1/2 lb. wild salmon or any white fish, skin removed and cubed
• 1/3 medium onion, finely diced
• 1 stalk celery, finely diced
• 1/4 - 1/2 tsp. salt or to taste
• 2 Tbsp. fresh dill, finely chopped
• Fresh lemon juice to cover mixture, about 3 whole lemons
• 1 mango, cubed
• 1 avocado, sliced or cubed
• 3/4 c. wildbrine Arame & Ginger Organic Kraut (or whatever flavor you like)
• Red cabbage, shredded, or salad greens
• Black sesame seeds, as a garnish

Combine fish, onion, celery, dill and salt in a medium bowl. Add enough lemon juice to immerse all the ingredients. Refrigerate overnight to let salmon fully cure. Before serving, add mango, kraut and avocado. Serve on a bed of fresh cabbage or greens and top with sesame seeds.