Salmon Ceviche


1 and 1/2 lbs wild salmon fillet, skin removed
juice of 3 limes
2 red chilies, seeded and minced
1 tbs olive oil
kosher salt and fresh cracked black pepper to taste


  • 1 ripe avocado
  • 4 fresh tomatoes, peeled seeded and diced
  • 1 tbs lemon juice
  • 2 tbs olive oil
  • 1/2 small red onion, chopped
  • 2 tbs fresh cilantro, chopped
  • Cut the fish into 1/2 inch chunks, and add them to a non metallic bowl.
  • Pour the lime juice over, coating the fish evenly. Cover and refrigerate for 30 minutes.
  • Meanwhile, prepare the garnish. Cut the avocado in half length wise and twist to separate the halves. Remove the pit, then peel and finely dice the flesh.
  • Place the avocado in a bowl and add the tomatoes, lemon juice, red onion and olive oil and mix gently.
  • Season with salt and pepper. Cover and set aside.
  • Season the fish with salt and sprinkle over with the chilies.
  • Drizzle with olive oil.
  • Toss the fish mixture, then replace the cover. Let marinate in the refrigerator for another 15 minutes.
  • To serve, divide the avocado and tomato garnish among 6 plates.
  • Arrange the Ceviche then sprinkle with cilantro.




30 min


15 min


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