SALMON SEVICHE
Serves 15-20

3 lbs salmon fillets
1 medium onion well chopped
3 garlic cloves, crushed in the mortar
5 tb fresh lemon juice
4 tb fresh lime juice
1 tb Dijon mustard
4 tb chopped fresh cilantrillo
2 tb chopped fresh dill
3 tb white rum
1 tsp salt or to taste1 tsp ground pepper
Lettuce leaves
Parsley sprigs
Assortment of crackers, to serve with the salmon

Remove the skin from the fillets. Chop the salmon in ¼ inch pieces with a sharp knife. In a large mixing bowl mix well the onion, garlic, lemon and lime juices, mustard, chopped cilantrillo, dill, the rum, salt and pepper. Add the salmon, stir well and refrigerate at least 6 hours. Before serving, drain of the excessive juice and taste for additional seasoning. Serve on lettuce lined glass bowl, garnished with fresh parsley. Serve with assorted crackers.