Salmon Ceviche With Coconut And Basil

• 1/2 cup fresh lime juice
• 1 (12-ounce) skinless wild salmon fillet, diced
• 1 cup yellow cherry tomatoes, halved
• 1/2 cup unsweetened coconut milk
• 1/4 cup thinly sliced red onion
• 3 tablespoons chopped fresh Thai basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon grated peeled fresh ginger
• 1 jalapeno pepper, seeded and minced
• 1/4 cup alfalfa sprouts
• 3 tablespoons red caviar

1. Combine lime juice and salmon in a medium glass or ceramic bowl. Cover and refrigerate 1 to 3 hours, stirring occasionally. Drain, reserving 1/4 cup liquid.
2. Combine salmon, reserved liquid, tomatoes, and next 7 ingredients in a large glass or ceramic bowl. Cover and refrigerate 1 hour before serving. Top with sprouts and caviar.

lime juice, salmon fillet, yellow cherry tomatoes, unsweetened coconut milk, red onion, fresh thai basil, sugar, salt, fresh ginger, pepper, alfalfa sprouts, red caviar

Taken from www.myrecipes.com/recipe/salmon-ceviche-coconut-basil (may not work)