A colourful, light and refreshing summer fish dish
Salmon is often considered one of the most luxurious fish breeds. It is also a type of fish that we rarely find in Peruvian cuisine. Peru’s iconic dish, Ceviche, is often prepared with white fish such as sea bass, tilapia, snapper, mahi mahi, grouper and even shellfish such as scallops. But salmon works really well in ceviche and adds a certain richness that many people find attractive.
As you may know, ceviche is usually made with fresh raw fish and it is cooked in citrus juice, usually lime, but also lemon, orange or a mixture of all three. After the cooking or marinating process, the fish is strained and then tossed with brightly colored fresh vegetables and sometimes topped with a deliciously flavorful sauce. A garnish of fresh cilantro often completes this deceptively simple dish.
In ancient Peru and surrounding countries, the Incas preserved fish with salt, chili peppers and fruit juices. Later, lime was introduced by the Spanish and became the main cooking juice for ceviche.
Salmon ceviche has had many variations. In Chile it is preferred to cut the fish into fine pieces. In Panama they prefer sea bass ceviche and serve it as an appetizer. In some Latin American countries, ceviche is served in cocktail glasses with tacos or tostadas.
Ceviche can be a starter, a main course, and sometimes even a breakfast dish. Accompaniments can be changed based on the time of day and portion size requested.
The color of the salmon will change slightly with the marinating process thanks to the powerful active compounds contained in the lime juice. But depending on how long the fish is cooked in the citrus juice, the color can still draw attention to the dish, especially for dinner guests who are used to white fish ceviche.
While the taste of the salmon is richer and the fat content is higherthus changing the flavor, the fish adapts well to the marinating process and as long as you use a high quality and super fresh product, this dish will be a success.
Overall, it’s a simple dish but elegant enough to impress any guest or family member.
The list of ingredients
- Salmon fillets: must be boneless fillets.
- Fresh lime juice (or lemon juice): Citrus to “cook” the salmon.
- Salt and pepper – seasonings.
- Olive Oil: Helps make the dish a little smoother and adds a glossy finish.
- Garlic: Helps remove any unpleasant odors and adds a sweet nutty flavor.
- Soy Sauce: A table condiment used to add extra umami flavor.
- Sesame oil: Adds shine and a stronger nutty flavor.
- Onion, cucumber, tomatoes, avocado – add color and make the ceviche salad fuller.
- Pickled Jalapeno – to add a little spice and make the dish a little livelier.
- Coriander, chips or crackers – for garnishes and garnishes.
Step by step photos
Step 1: Cut the salmon into cubes and place in a bowl.
Step 2: Pour 1½ to 2 cups of lime juice over the salmon until it is completely submerged. Leave to sit for 25 – 30 minutes until it becomes opaque and changes colour.
Step 3 – For the seasoning, mix salt, pepper, olive oil, garlic, soy sauce and lime/lemon juice to taste. Set aside.
Step 4 – Thinly slice the onions and remove the seeds; chop the cucumbers and tomatoes.
Step 5: Strain the salmon and add it back to the bowl with the onions, cucumbers, tomatoes and jalapeno.
Step 6: Cut the avocado into cubes and gently fold it into the dressing.
Step 7: Taste the mixture and add more salt or pepper if needed.
Step 8: Allow to cool in the refrigerator for 1 – 3 hours to let the flavors blend.
Step 9 – Scoop the ceviche into a clean bowl, avoiding any liquid residue at the bottom.
Step 10: Garnish with fresh cilantro and serve with chips or crackers on the side.
Quick tips
- You can marinate the salmon for more than 30 minutes, but be sure to remove the fish once it becomes opaque.
- When using frozen salmon, be sure to thaw it (if frozen) until it is firm enough to remove the skin, then cut it into cubes. The cubes should not become frozen when mixed with lemon juice to avoid a watery marinade.
- Although it is highly advisable to eat salmon ceviche immediately after it is ready, you can store it in a glass, ceramic or plastic (not metal) container with an airtight lid or cover with cling film. Try to remove as much liquid as possible before placing it in the refrigerator. Do not freeze it and consume it within a few days.
Side dishes/accompaniments
As a snack or main course for dinner, ceviche pairs well with many side dishes. Here are some ideas:
- Chips or crackers – Tortilla chips, crisps, savory biscuits, especially those that combine salt and pepper with other herbs.
- Tostada shells: Borrowed from Mexican cuisine, these are great when you want something heartier and are great for soaking up the delicious juices from the ceviche.
- Rice: Rice cooked with herbs such as coriander, coconut and other aromatic rice, quinoa, plain white, red or brown rice topped with ceviche can turn this into a healthy dinner. Perfect for hot summers.
- Vegetables: Lettuce leaves or cabbage are an option, but don’t leave them in the liquid for too long.
- Corn (or the Peruvian variety called Choclo) is a very popular accompaniment to ceviche.
- This dish goes well with cancha salada, a snack made with toasted corn kernels
Frequent questions
Is there an alternative to lime for the marinade?
You can use other citrus juices such as lemon, calamansi, orange, mandarin, pomelo or a mix of all of them. You can use any of these options to cook fish and eliminate odors. You may need to increase the cooking time for oranges, tangerines or tangerines as they have a lower acidity level than limes. Adding half a lemon and orange will add a little sweetness to your ceviche.
How fresh should the fish be for ceviche?
Buy as fresh as possible. Not only is it safer (less chance of bacterial growth), but it also tastes better. Any ceviche chef will advise you to make the effort to get the freshest produce possible. You can also buy them frozen at the supermarket or grocery store as the fish would have been frozen soon after being caught.
Can you use frozen fish for ceviche?
Yes, just make sure you defrost it for a while. Not too thawed that it will be difficult to remove the skin or slice it.
Can you marinate salmon overnight?
Leaving salmon in lemon juice for more than 30 minutes (a maximum of 2 hours) may make it sour, chalky or too chewy when served as ceviche.
Print recipe
Salmon ceviche
Ceviche is a fish dish marinated with spicy citrus fruits originating from Peru. Try this delicious version with Salmon instead of the typical white fish. Delightful
Portions: 6
Calories: 191kcal
Instructions
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Dice the salmon and add it to a bowl with 1½ to 2 cups lime juice, just enough to cover the salmon. Leave to sit for 25 – 30 minutes until it changes color and appears more opaque.
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For the dressing, combine 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.
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Thinly slice the onions and remove the seeds. Chop the cucumber and tomatoes.
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Drain the salmon and return it to the bowl, add the onions, cucumbers, tomatoes and jalapeno.
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Cut the avocados into cubes and add them to the dressing bowl. Fold gently to avoid crushing the avocados.
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Mix well and taste. Add more salt or pepper if necessary. Refrigerate for 1 – 3 hours to allow the flavors to blend well.
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Scoop the ceviche into a clean bowl, avoiding any liquid left in the bottom of the original bowl. Garnish with fresh cilantro and a side of chips or crackers.
Nutrition
Nutritional values
Salmon ceviche
Quantity per serving
Calories 191
Calories from fat 117
% Daily Value*
Fat 13 g20%
Saturated fat 2g13%
Polyunsaturated fats 3g
Monounsaturated fats 8g
Cholesterol 23 mg8%
Sodium 966 mg42%
Potassium 559 mg16%
Carbohydrates 8 g3%
3g fiber13%
Sugar 3g3%
Protein 11 g22%
Vitamin A 373 IU7%
C vitamin 11 mg13%
Soccer 30 mg3%
Iron 1 mg6%
*Percent Daily Values are based on a 2000 calorie diet.
Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here
