Fresh, bright, and healthy salmon ceviche is what this recipe is all about. It’s a great light meal or appetizer. A mixture of lime, lemon, and orange juice is used to “cook” the fish. It is then mixed with fresh tomato, red onion, avocado, and cilantro. This pescatarian recipe is tasty, easy, and delicious.
This Salmon Ceviche recipe is fresh, delicious, and surprisingly simple to make. Some people are afraid to make ceviche at home, but this guide has easy-to-follow steps that will make you feel good about making and eating ceviche at home.
Beautiful fresh salmon was mixed with Mexican-style toppings like red onion, avocado, cilantro, tomato, and lime in this Salmon Ceviche. Its a flavor-popping combination that will have everyone coming back for more.
For a party or a family dinner, this will be a hit. Everyone will want the recipe.
The seafood dish ceviche comes from Peru and other Latin American countries. It is bright and refreshing. Usually, it has raw fish that has been “cooked” by marinating it in citrus juices with fresh onions, chiles, cilantro, and other foods. White fish like seabass or tilapia are usually used to make ceviche, but salmon is becoming more and more popular. This article will talk about whether salmon can be used in ceviche and give you tips on how to make tasty salmon ceviche at home.
An Overview of Ceviche
Ceviche is essentially a seafood salad made from raw fish that is “cooked” by the acidity of citrus juices, usually lime or lemon The fish is cut into bite-sized pieces and marinated in the citrus juice anywhere from 15 minutes to a few hours. The citric acid causes the proteins in the fish to denature, taking on an opaque, cooked appearance while still retaining a tender texture
In addition to fish and citrus, ceviche typically contains onions, chiles, cilantro, tomatoes, avocado, and sometimes other vegetables It’s served chilled, often with sides like corn chips, plantain chips, or saltine crackers.
Ceviche is a popular dish in Mexico, where it is called cebiche or seviche, and all over Central and South America. It was first made in Peru. It’s a bright, cool dish that’s great for hot weather and works well as an appetizer or light meal.
Can You Use Salmon for Ceviche?
Traditionally, ceviche is made with mild white fish like seabass, mahi mahi, or tilapia. However, salmon has become a popular alternative, especially in North America where it is easier to find.
So can you make ceviche with salmon? The short answer is yes! Salmon works beautifully in ceviche and results in a dish that is rich, silky, and full of flavor. The natural oils in salmon make the texture even silkier than white fish. And the bright orange flesh adds lovely color contrast against the other ingredients.
Salmon ceviche has a more robust, salmon-forward flavor compared to ceviche made with mild white fish. So if you love salmon, this is a great way to enjoy it raw in a refreshing, summery preparation.
It’s important to use high quality, sushi-grade salmon for ceviche, whether you purchase it fresh or frozen. Lower quality salmon may contain parasites that are not killed by the marinating process. Stick to reputable sources and fresh fish markets when buying your salmon.
Tips for Making Salmon Ceviche
Making salmon ceviche is easy, requiring just a few simple steps:
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Cut the salmon into bite-sized pieces. The salmon should be cut into 1/2 to 3/4 inch cubes. This maximizes surface area for the citrus to “cook” the fish. Rinse the salmon and pat dry before cutting.
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Marinate in citrus juice. Lime and lemon juice are most common, but you can also use orange, grapefruit or a combination. Figure about 1 cup of citrus juice per 1 pound of salmon. Toss the salmon pieces with the juice until evenly coated.
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Refrigerate for 1-4 hours. The salmon will turn from translucent to opaque as it cures in the citrus juice. Gentle toss occasionally while marinating.
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Drain then mix with vegetables. Drain off excess citrus juice. Gently mix in diced onions, chiles, cilantro, tomatoes, avocado and any other veggies you desire. Season with salt, pepper, or additional citrus juice to taste.
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Chill before serving. Let the ceviche chill for at least 15-30 minutes to allow flavors to meld. Serve cold with tortilla chips, saltines, or other crackers.
When prepping your ingredients, be sure to dice the onions and chiles finely so they cling to the salmon pieces and don’t sink to the bottom. Roma tomatoes work better than watery slices. And mix in cilantro and avocado just before serving to prevent discoloration.
For the best flavor and texture, salmon ceviche is best consumed within a few hours of making it. The citric acid will start to degrade the salmon if left to marinate too long. Leftovers should be kept refrigerated and eaten within 24 hours.
Full Recipe for Salmon Ceviche
This simple ceviche recipe results in a refreshing, summery dish that’s delicious on its own, in tacos or ceviche tostadas, or served alongside chips and guacamole.
Ingredients:
- 1 lb sushi-grade salmon fillet, skin removed, cut into 1/2″ cubes
- Juice of 3 limes (about 1/3 cup juice)
- Juice of 1 orange (about 1/4 cup juice)
- 1/2 cup finely diced red onion
- 1 jalapeno or serrano pepper, stemmed, seeded and minced
- 1 large tomato, seeded and diced
- 1 avocado, cubed
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions:
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Place the salmon cubes in a glass or ceramic bowl. Add the lime and orange juices and gently toss to coat. Cover and refrigerate for 1-4 hours, until the salmon becomes opaque.
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Drain the salmon from the juices and discard the liquid.
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Add the onion, jalapeno, tomato, avocado and cilantro. Gently toss together until combined.
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Season with salt and pepper to taste. For more citrus flavor, add additional lime or orange juice a tablespoon at a time until it reaches the desired taste.
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Let chill for 15-30 minutes before serving to allow flavors to meld.
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Serve cold with tortilla chips, saltine crackers, or over salad greens.
This ceviche keeps well for 24 hours refrigerated, though best when fresh. The lime juice will start to degrade the salmon if left for longer than a day.
Mix and Match Salmon Ceviche Ingredients
One of the great things about ceviche is how versatile and customizable it is. Feel free to mix and match ingredients to create your own signature salmon ceviche recipe.
Citrus: Lime and lemon are classic, but try grapefruit, orange or even pineapple juice for a tropical twist. A combination works nicely too.
Herbs: Cilantro is traditional but parsley, mint, basil or dill are also delicious. No herbs at all is fine too.
Veggies: Tomatoes, onions and chiles are standard, but get creative with cucumbers, jicama, bell peppers, corn, etc.
Fruits: Avocado is common, but also consider mango, pineapple, or pomegranate seeds.
Heat: Jalapenos or serranos are typical, but use habanero for extra kick or remove the seeds to tone down the heat.
Sides: Serve with crispy corn tortilla chips, saltines, baked wonton crisps, cucumber slices, or atop a tostada.
So feel free to play around with ingredients to put your own spin on salmon ceviche. The basic formula of salmon + citrus + veggies makes an easy, healthy meal, then customize it to suit your tastes.
Tips for Buying Salmon for Ceviche
As mentioned earlier, it’s important to select high quality salmon to use for ceviche. Here are some tips for choosing salmon:
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Buy sushi-grade salmon, which has been frozen to kill any potential parasites. This is the safest choice.
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Purchase from a trusted fish market or seafood counter. Let them know you’ll be eating it raw for ceviche.
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Look for salmon that is fresh, firm, and glistening, without any dull or brown spots.
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Find salmon labeled “wild caught”. It is generally higher quality than farmed Atlantic salmon.
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Smell the salmon. It should not have any “off” odors – only a fresh, mild, ocean-like scent.
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Avoid pre-cut salmon pieces or ground salmon meat. You won’t know the quality since it’s already been handled.
Following these tips will help you select high quality salmon for delicious, safe ceviche every time.
Reasons to Make Salmon Ceviche
Beyond being refreshing and delicious, salmon ceviche offers many benefits that make it a great meal choice:
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Easy to make. Simple ingredients and preparation with no cooking required.
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Nutritious. Provides lean protein, healthy fats, and vitamins from fresh produce.
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Gluten-free and paleo diet friendly. Naturally avoids common allergens.
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Low calorie. Much lighter than fried or sauced salmon dishes.
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Highlight’s salmon’s texture. Silky salmon shines when served raw.
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Fun presentation. Served in glasses or bowls, it’s an elegant starter.
How long should fish marinate for ceviche?
For ceviche, the amount of time you marinate the fish or salmon is up to you, just like with a steak. No matter how long you leave it in the citrus juice, it will be done at a different point. Remember that this is just a guideline for times; it depends on the fish, how big the pieces are, and your own personal preference. To get the effect you want, check on your fish a few times while it’s “cooking.”
- 30 Minutes: Rare or Nearly Rare
- 1 Hour: Medium Rare
- 2 Hours: Medium
- 4 Hours: Well Done
I love this Salmon Ceviche recipe as written, but here are some fun variations.
- Add a Fruit: Put in a cool fruit like pineapple or mango.
- Add a Vegetable: You can also add bell pepper, cucumber, jicama, shallots, or radish, all of which taste great.
- Add more peppers or a splash of hot sauce to make it spicy.
- To make it Peruvian, add corn and cooked sweet potato to the ceviche.
- Make it Asian: To make this ceviche more Asian, add garlic, sesame seeds, soy sauce, and sesame oil.
- Add Fresh Herb: Add more fresh herbs, like parsley or chives.
Ceviche is best enjoyed fresh shortly after preparing it. The fish will get tougher as it sits because the lime and citrus juice will keep “cooking” it. The risk of bacteria in the fish increases the longer it sits as well. It will last up to a day in the fridge if you put it in a container that won’t let air in. I wouldn’t keep it longer than that, though, because the fish will have changed texture after being in the lime juice for longer.
I do not recommend freezing ceviche. The texture thawed would not be good.
What is fish ceviche?
Fish Ceviche is a Latin American dish that originated in South America. The fish is cured or “cooked” in fresh citrus juices including lime, lemon, and orange. The acid from the citrus changes the proteins in the fish, allowing it to “cook” without using heat. The process is also called denaturing. Its then tossed with other ingredients like tomato, avocado, cilantro, and more.
Ceviche is usually served as an appetizer, but this version can easily make a light and unique dinner.
In South America, ceviche is usually made with white fish. For this recipe, I chose salmon because it’s easy to find here in the US.
How to Make Salmon Ceviche : World Recipes
FAQ
What fish is good for ceviche?
Can you use supermarket salmon for ceviche?
How long is salmon ceviche good for?
Does lemon cook raw salmon?
What is a healthy salmon ceviche recipe?
This Salmon Ceviche recipe is a fresh, bright, and healthy fish recipe that makes a delightful light meal or appetizer. The fish “cooks” in a marinade of lime, lemon, and orange juice and is then tossed with fresh tomato, red onion, avocado, and cilantro. This pescatarian recipe is tasty, easy, and delicious.
What can I substitute for salmon in ceviche?
Citrus juice: Use a combination of lime and lemon juice for the best flavor. The citrus juice will “cook” the salmon, so it’s important to use fresh juice. Red onion: The red onion adds a slight bite to the ceviche. If you don’t like the heat in raw onion, you can substitute with thinly sliced shallots or scallions. Jalapeño: To add spice!
What is Peruvian style salmon ceviche?
Peruvian-Style Salmon Ceviche is a celebration of fresh, raw salmon! It has a citrusy marinade and is best served with homemade tostadas. Fresh salmon is cubed, then marinated in fresh lime and lemon juice with thinly sliced red onion. Before serving, toss with jalapeño, chopped tomatoes, avocado, and fresh cilantro.
How do you eat salmon ceviche?
Salmon ceviche can be served on its own, or with tortilla chips or fresh vegetables. It is also a great addition to a taco or burrito bowl. Our favorite way to enjoy ceviche, however, is on homemade tostadas. They’re really easy to make! Place flour or corn tortillas on a rimmed baking sheet, then spray with cooking spray or drizzle with oil.