Salmon Ceviche
Ceviche is a spicy-citrus marinated seafood dish that originated in Peru. Try this delicious version with Salmon instead of the typical white fish. Delicious
- Prep time
- 8 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9 oz salmon fillets (boneless, skin removed)
- 1 & ½ or 2 cups lemon or lime juice
- 2 tablespoons lemon or lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons garlic (minced)
- 1/3 cup soy sauce
- 1 teaspoon sesame oil (optional)
- 1 medium onion
- 1 medium cucumber
- 2 small tomatoes
- 1-2 tablespoons pickled jalapeno (minced or fresh chili peppers)
- 1 medium avocado
- 1 sprig fresh cilantro leaves for garnish
- chips or crackers (optional)
Instructions
- 1
Slice the salmon to cubes and add to a bowl with 1½ to 2 cups of lime juice, enough to cover the salmon. Set aside for 25 - 30 minutes until it changes in color and looks more opaque.
- 2
For the dressing, mix salt, pepper, olive oil, garlic, soy sauce, and 2 tablespoons lemon or lime juice ( you can also add a splash of sesame oil). Do a quick taste test to see if it's to your liking. Set aside.
- 3
Slice the onions thinly and remove the seeds. Chop the cucumber and tomatoes.
- 4
Strain the salmon, and place it back into the bowl, mix in the onions, cucumbers, tomatoes, and jalapeno.
- 5
Slice the avocadoes into cubes and add them to the dressing bowl. Fold gently to avoid mashing the avocados.
- 6
Mix well and taste. Add more salt or pepper if needed. Refrigerate for 1 - 3 hours to allow the flavors to blend well.
- 7
Scoop the ceviche into a clean bowl, avoiding leftover liquids at the bottom of the original bowl. Garnish with fresh cilantro and a side dish of chips or crackers.