Salmon Ceviche

By Kevin • 30 or Less, All, Fish, Starters • 21 Dec 2014

Salmon Ceviche

I’m not a huge fan of cooked salmon, so I wanted to see what “cooking” it with citrus juice would do to its flavour and texture. We used our guests as guinea pigs with the consensus being the salmon remains incredibly fresh and mild. Even their two-year-old ate it! You could use these ingredients with nearly any type of firm-fleshed seafood. Try it with tuna, scallops or prawns and let me know how you like it.

Time: 15 minutes plus marinating time

Serves: 4


12 ounces fresh boneless salmon – diced small
2 roma tomatoes – seeded and diced small
1 anaheim pepper – seeded and diced small
½ red onion – diced small
¼ cup cilantro – chopped
Juice of one lime
Juice of one lemon
Juice of on orange
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper


Place all ingredients in a bowl and toss gently with a soft spatula.

Cover and refrigerate the bowl for an at least one hour or up to overnight.

Toss gently again with the spatula and serve immediately.

Get the PDF and nutrition info

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