Best 4 Salmon Ceviche Recipes

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Salmon ceviche, a delectable Peruvian dish, offers a unique and refreshing take on the classic ceviche. This vibrant dish combines the flavors of fresh salmon, tangy citrus, and aromatic herbs, creating a light and flavorful meal that is perfect for any occasion. As a versatile dish, salmon ceviche can be customized to suit different tastes, making it a popular choice for seafood lovers worldwide.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN SALMON CEVICHE



Peruvian Salmon Ceviche image

This ceviche recipe is from my husband's family from Peru. The ceviche is made with salmon, shrimp, and of course, lots of lime juice. You can substitute other fish, like tilapia, as well. Use fewer chile peppers (or remove the seeds) if you don't like it too spicy. In Peru, it is generally eaten with sweet potatoes.

Provided by Maria_de_Cuba

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

3 pounds salmon fillets, cubed
4 cups uncooked medium shrimp, peeled and deveined
3 quarts water, divided
½ cup sea salt, divided
4 red onions, thinly sliced
1 ¾ cups lime juice
1 stalk celery, chopped
1 (4 inch) piece fresh ginger root, peeled and chopped
8 cloves garlic
8 dried red chile peppers
½ bunch fresh cilantro, chopped
6 lettuce leaves
6 fresh lime wedges

Steps:

  • Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.
  • Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.
  • Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.
  • Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 17.9 g, Cholesterol 197.7 mg, Fat 19.9 g, Fiber 3.1 g, Protein 48.6 g, SaturatedFat 4 g, Sodium 5499.2 mg, Sugar 4.3 g

MANGO SALMON CEVICHE



Mango Salmon Ceviche image

Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

Steps:

  • Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  • Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  • Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

SALMON CITRUS CEVICHE



SALMON CITRUS CEVICHE image

Categories     Fish     Appetizer     Freeze/Chill     Quick & Easy

Yield 6 servings

Number Of Ingredients 7

fresh salmon about 1 lb.
8 oranges
10 limes
soy sauce 3/4 of a bottle
1 red onion chopped
red pepper about 10
1/4 cup olive oil

Steps:

  • fresh salmon filet cut in squares about half inch meanwhile soft the peppers in hot water about half an hour,when soft cut in thin rings, put in a skillet with olive oil and the chopped onion stir fry until the onion becomes tranparent. In a shallow pan put the juices, soy sauce and salmon, stir in the prepared onion and pepper with the oil. chill overnight When serving, let some of the juice, and sprinkle with toasted sesamee seeds

SALMON CEVICHE



Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

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

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

Tips:

  • Choose the freshest salmon you can find. Fresh salmon should be firm to the touch and have a bright, vibrant color.
  • Cut the salmon into small, even pieces. This will help the ceviche to cook evenly.
  • Use a variety of citrus juices. The most common citrus juices used in ceviche are lime, lemon, and orange. You can also use grapefruit or tangerine juice.
  • Add some chopped herbs and vegetables. Common herbs and vegetables used in ceviche include cilantro, red onion, jalapeño peppers, and avocado.
  • Season the ceviche to taste. Common seasonings used in ceviche include salt, pepper, cumin, and chili powder.
  • Cover the ceviche and refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld and the salmon to cook.
  • Serve the ceviche chilled, with tortilla chips or crackers. You can also garnish it with fresh cilantro or lime wedges.

Conclusion:

Salmon ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its bright, citrusy flavors and tender, cooked salmon, salmon ceviche is sure to be a hit with your guests.

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