Spicy Salmon Ceviche

• 1-1/2 lb. fresh Copper River sockeye salmon
• 9 poblanos
• 6 red jalapenos
• 2 roma tomatoes, diced small
• 1/2 sweet onion, diced small
• 1 bunch cilantro, minced
• 1 lg. pink grapefruit, juiced
• 1 navel orange, juiced
• 2 lg. lemons, juiced

1. Roast one of the poblanos and all of the jalapenos over an open flame or under a broiler until skin is blackened.
2. Then place in a small bowl and cover with plastic.
3. Allow to sit for at least five minutes, then peel, remove the seeds, and dice.
4. Cut salmon fillets into 1/2 inch cubes.
5. Place in a non-reactive bowl or pan.
6. Add the rest of the ingredients, and marinate for at least 2 hours.
7. Remove tops and seed pods from remaining poblanos and carefully place them in martini glasses.
8. When ceviche is done marinating, place portions in each poblano and serve.

fresh copper, poblanos, red jalapenos, roma tomatoes, sweet onion, cilantro, pink grapefruit, orange, lemons

Taken from www.foodgeeks.com/recipes/21784 (may not work)