RecipeMuncher

Most of the time I freeze up the salmon skin from the salmon I skin up to make sushi. Usually I use the salmon skin to maki /roll if there is some leftover sushi rice .If you have fresh salmon skin,don’t throw away,it’s really taste delicious after grilled or toasted. I been dying to make Ceviche for a long time..I recalled years ago I ate a great Ceviche Seafood in a Spanish restaurant in East Village NYC but I can’t remember what it’s called..Anyway,I try re-create Cevi (...)