Place salmon in a medium or large, sealable plastic bag. In a bowl, mix the lime zest and juice and dry ingredients then add them to the bag with the salmon. Seal the bag and shake gently to evenly coat.
Refrigerate for three days, flipping once each day. Excess moisture from the salmon will collect in the bag so it’s recommended to put a bowl or plate under the bag to prevent spills.
Rinse well and dry uncovered in the refrigerator for 2 hours or overnight. Slice thinly to serve. Any remaining fish can be wrapped in plastic and refrigerated for up to a week, or frozen and stored longer.
Serve with very thinly sliced red onion, capers, toasted bread**, and crème fraiche.
For sangrita, mix all ingredients. Adjust heat and salt if desired. Serve cold, preferably in a frozen glass with a salted rim.
* Not to be confused with wine-based sangria, spicy and tangy sangrita is often paired with good tequila.
** To make this recipe gluten-free friendly, use gluten-free bread.