Salmon Skin Ceviche

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 Ceviche but using toasted salmon skin instead of seafood.Ceviche (also spelled as cebiche or seviche) is a form of citrus-marinated seafood dish, popular in mainly Latin American countries. Both finfish and shellfish are used; finfish is typically used raw while shellfish is typically cooked.Actually Ceviche sauce is really easy and simple to make. I know there are many different version of Ceviche out there.Lime or citrus juice is the key ingredients for this appetizer,nothing will goes wrong!! This appetizer is really refreshing and delicious yet simple and easy!! Just toss everything together and there you go...

Ingredients:
2 large pieces salmon skin( skinned from 2 pound salmon)grilled or toasted,then cut small
4-5 sliced cucmber,peeled and diced small
1 tomato ,diced small
1 small shallot,peeled and diced
1 whole red pepper,diced small
1 stalk cilantro,chopped

Ceviche Sauce:
2 nos fresh lime,cut 1/2 and squeeshed
1 tsp sea salt or to taste
1 tbsp sugar or to taste
*mix above ingredients well in a small bowl*
Method:
1:Cut grilled salmon skin small ,then arrange grilled salmon skin on a plate .Top diced tomato ,pepper,cucumber ,shallot and cilantro on top of salmon skin.
2:Pour lime juice sauce on top of the arranged salmon skin.Dish out to martini glass or tart shell if you serve as appetizer at a party or with guest.
Note:
Fresh shrimp,seafood or fresh fish is suitable to use for this appetizer to serve at party