First dice the salmon and transfer to a bowl. Keep chilled while you prep the remaining ingredients.
In a small power blender, combine the fresh lime juice, celery and garlic. Blend on high until very smooth. Set aside.
When ready, transfer the salmon to a non reactive bowl(glass or ceramic). Pour in the lime juice and stir well to combine. Mix in the remaining ingredients. Add as much or as little of the hot peppers to suit your heat level. Season to taste with salt and pepper. Let sit for 15 minutes. Ready! Serve with tortilla chips and avocado.
You can use this same recipe for thinly sliced white fish, shrimp and scallops. The key is to slice them thin.