Ceviche and fishy bacon

This is a staple of our diets in Cafe Einbildungskraft. We eat this weekly. Cut sushi grade salmon into bite sized chunks, marinate in lime in the fridge for about 15 minutes. In the mean time, put the skin of the salmon into a dry pan on medium heat. While skin cooks, make salsa. Tomatoes, lime and LOTS of chilles are a good base. Use tomatillos instead of tomatoes for salsa verde. We usually throw in whatever we have at hand. Coco powder gives it a delightful and rich mole-like flavor. Add a little cabbage or kale for crunch. If you want it a little sweet and tangy, throw in a small orange. Fantastic brunch, one of our favorite classic 20 minute meals.