Lomilomi

• 0.5 lb. salmon
• 1 large heirloom tomato, seeded and diced
• 0.25 white onion (or any other sweet onion), chopped
• 0.25 cup green onion, chopped
• 1 cup crushed ice
• Lettuce leaves for serving

Rinse the salmon. Rub coarse sea salt all over the fish and wrap it in plastic. Place it in the fridge for 8 hours or overnight.

Remove the fish from the fridge, unwrap it and rinse the salt off. Place it in a bowl with ice cold water. Replace the water every 30 minutes for a couple of hours.

Wash the fish off well and remove the skin, then cut it into small cube pieces.

Cut the tomatoes in half, remove the seeds, and dice it along with the onion. Chop the scallions.

In a fresh clean bowl add the salmon, tomato, onion, and scallions and mix it well. Hawaiian tradition demands you do this with your hands.

Place the bowl in the fridge, let it chill, and serve when ready. Spooned into lettuce leaves in cocktail glasses, this makes about enough to serve three as an appetizer.