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Salmon Ceviche

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Salmon Ceviche
  • Prep 25 min
  • Total 4 hr 25 min
  • Ingredients 13
  • Servings 6
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A couple of days ago I prepared salmon ceviche for the first time. I usually eat salmon in sushi or prepare it on the grill or the oven, but this was my first time using it in ceviche. Salmon ceviche has become very popular in recent years and now I understand why. It’s a very nice ceviche that’s full of flavor and can be served with avocado. You can also add chopped orange which gives it a very rich flavor. I hope you're excited to prepare this delicious salmon ceviche very soon.

Ingredients

  • 1/4 teaspoon white sugar
  • 2 1/2 tablespoons sea salt
  • 1/2 teaspoon chili paste or salsa
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cumin
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup chopped red onion
  • 1 ripe tomato, cut into thin squares
  • 2 tablespoons chopped fresh cilantro
  • 1 pound fillets of fresh salmon (type of sushi preferred), thinly sliced
  • 1 avocado, sliced

Directions

  • 1
    In a large glass bowl or plastic container, dissolve the sugar, salt and chili paste in the lime juice. Season with pepper and cumin. Add the olive oil, garlic, onion, tomato and cilantro. Mix the salmon in gently, then cover and refrigerate for 4 hours.
  • 2
    To serve, drain excess liquid from the salmon, then gently stir in the avocado slices and let stand at room temperature for 15 minutes.

Nutrition Information

No nutrition information available for this recipe
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