Cracked Crab chef Mike McGourty is preparing local king salmon as a ceviche appetizer, served with avocado and cucumber slices and crispy tortilla chips.
Cracked Crab chef Mike McGourty is preparing local king salmon as a ceviche appetizer, served with avocado and cucumber slices and crispy tortilla chips. jjohnston@thetribunenews.com
Cracked Crab chef Mike McGourty is preparing local king salmon as a ceviche appetizer, served with avocado and cucumber slices and crispy tortilla chips. jjohnston@thetribunenews.com

Cracked Crab chef shares secret to ceviche: local king salmon

May 22, 2014 09:52 AM

UPDATED May 22, 2014 10:48 AM