Recipe(tried): Salmon Seviche

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 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.