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FIRST PREPARE THE TOMATOES:
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1. Drop them into a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them and, with a small, sharp knife, slip off their skins.
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2. Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices. Chop the tomatoes finely.
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3. Lay the salmon flat on its side and, with a large, sharp knife, slice it horizontally into two sections. Holding the knife at a slight angle, cut the sections crosswise into ¼ -inch-thick slices. Then lay the slices flat and cut into 1-inch squares.
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4. In a deep ceramic or glass bowl, combine the tomatoes, lime juice, onions, Tabasco, sugar, salt and pepper and stir thoroughly.
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FISH:
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1. Add the salmon and turn the pieces about gently with a spoon until they are well moistened.
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2. Cover and marinate the salmon in the refrigerator for at least 6 hours, turning the pieces over every hour or so.
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3. To serve, transfer the salmon and its marinade to a chilled deep platter or individual soup plates.
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NOTE:
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1. Lime-marinated salmon can also be served as a cocktail snack, or pupu, in which case the marinade is made without the chopped tomatoes.
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2. Instead, the salmon slices are marinated with the other ingredients as directed, and then are rolled up and wedged into hollowed-out chilled cherry tomatoes.
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