1 pound fresh salmon filet
2 medium sweet yellow onions
6 medium ripe tomatoes
1/2 cup cilantro, chopped
1 jalapeno, finely chopped
1/8 teaspoon white pepper
Juice of 1 lemon
Salt to taste (1/4 teaspoon used for analysis)

Dice salmon, onions and tomatoes into half-inch pieces and combine in a mixing bowl. Add remaining ingredients and mix thoroughly. Refrigerate for at least 1 hour. Serve on platter garnished with spinach leaves and lemon wedges and sprinkle with crushed ice. Serve with crackers or sliced baguettes.

The acids from the lemon juice and the salt will partially cook the salmon while marinating. Smoked salmon can be used in place of fresh salmon but the fish will be less tender.