Ingredients:
1 8 oz. skinned salmon filet, cubed
1 tablespoon fresh tarragon, chopped
1 mango, peeled, seeded and cubed
2 tablespoons red onion, small dice
1 1/2 tablespoons EVOO
Juice and zest of 1 lemon
Juice and zest of 1 lime
1 teaspoon freshly squeezed ginger juice
Kosher salt and freshly ground black pepper, to taste

Place cubed salmon, tarragon, mango, juices, zest, red onion, and EVOO in a bowl and toss together. Chill ceviche for at least 20 minutes. The salmon will turn pink as it is cooked by the acid in the juice. Drain prior to service if necessary. Season to taste prior to serving.