Salmon Ceviche
Salmon ceviche is a no-cook lunch that takes about 40 minutes, most of it hands-off. Small cubes of raw salmon sit in fresh lime juice in the fridge for 20 minutes, until the outside turns pale and opaque, then they are mixed with red onion, chilli, coriander and creamy avocado. Because the fish is raw, start with salmon that is safe to eat that way.
- Total
- 40 min
- Prep
- 20 min
- Serves
- 2
- Per serving
- 525kcal
Common mistakes with salmon ceviche
The first is using the wrong fish. In the UK, "sushi-grade" is a marketing label rather than a legal standard, so ask the fishmonger or check the pack for fish that is suitable to be eaten raw. Farmed Atlantic salmon is the usual choice, and freezing it first, as in the FAQ below, adds a safety margin.
The second is leaving the fish too long in the lime. Citrus acid firms the proteins in the surface of the fish, so after about 30 minutes the cubes turn dry and chalky all the way through. Twenty minutes gives you a tender middle that is still pink and silky.
Where ceviche comes from
Ceviche is a Latin American dish, most closely linked with Peru, where raw fish is cured in lime juice with chilli and onion. This version keeps those flavours and adds avocado and coriander, which are common in modern recipes.
A step-by-step guide to salmon ceviche
Tap a time to start a timer.
- Cube the salmon Pat the salmon dry and check for pin bones. Cut it into cubes of about 1cm and put them in a glass or ceramic bowl. Keep the fish in the fridge until you are ready.
- Cure in lime Squeeze the limes and pour the juice over the fish, stirring so every piece is coated. Cover the bowl with cling film and chill for , stirring once halfway. The outside of the cubes will turn opaque and pale pink.
- Prepare the rest While the fish cures, thinly slice the onion, chop the chilli and coriander and cube the avocado.
- Mix and season Take out the fish, add the onion, chilli, coriander and salt, and fold in the avocado gently, so it does not break up. Taste and add more lime juice or salt if you need to.
- Serve Serve at once in chilled bowls, with tortilla chips or crackers on the side.
What to serve with it
Tortilla chips or crackers are a good partner, and a few slices of cucumber or radish add crunch. It works as a starter for four, or as a light lunch for two with a green salad. If you prefer your salmon cooked, try steamed salmon. For another raw-salmon dish, see salmon nigiri.
Common problems and fixes for Salmon Ceviche
- The fish is tough and chalky.
- It was left in the lime juice for too long. Cure for no more than 20–30 minutes, and cut the cubes no smaller than 1cm.
- The ceviche tastes harsh and sharp.
- The lime is too strong for the fish. Drain off half the juice after curing, or soak the sliced onion in cold water for 5 minutes first to take the edge off.
- The avocado turns brown and mushy.
- It was added too early. Cut and fold it in at the last minute, and serve straight away.
Frequently asked questions about Salmon Ceviche
Is it safe to eat raw salmon in ceviche?
It is safe if the salmon is very fresh and suitable for eating raw, or has been frozen first. Lime juice changes the texture of fish but does not make raw fish safe. Older adults, young children, pregnant women and anyone with a weakened immune system should not eat raw fish unless it has been frozen, so check the Food Standards Agency guidance.
Can I freeze the salmon first?
Yes, and it is the safest option for raw fish. Freeze it at -20°C or colder for at least 24 hours (a four-star freezer), then thaw it overnight in the fridge before cutting.
Can I use lemon instead of lime?
Yes. Lemon juice cures the fish in the same way and tastes a little milder. Using half lime and half lemon is also good.
How long does it keep?
Eat it on the day you make it. The acid carries on firming the fish, so after a few hours it turns tough, and avocado goes brown.
How did you like the recipe?
4.9 / 5 · 75 ratings
