Salmon Ceviche

Rating: 3.69 stars
32 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 5

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.

By Sarah Z
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

Per Serving:
288.3 calories; 16.1 g protein; 5.9 g carbohydrates; 44.6 mg cholesterol; 2252.8 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

baskerville_gal
Rating: 4 stars
10/01/2008
This was so delicious! I have to agree with the other commenter - I think it was too much salt. I understand that ceviche has to be salty to keep bacteria from growing but this was pucker-your-mouth salty. Maybe just use 1 1/2 tbsp. instead of 2 1/2? That being said this was a fantastic ceviche very tasty. The fish "cooked" up just fine and it was so easy to make. We used tilapia since it was cheaper. Read More
Helpful
(43)

Most helpful critical review

Toby Garcia
Rating: 3 stars
06/08/2013
Be very careful with this recipe. I really think the uploader meant to put teaspoon instead of tablespoon either way I cut the salt in half and it still was extremely salty. I added mango peach and bell pepper as that is what the ceviche's I've had in the past used and it helped to absorb the salt. All in all it's a great combination of flavors but the salt is overbearing. Read More
Helpful
(3)
32 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
baskerville_gal
Rating: 4 stars
10/01/2008
This was so delicious! I have to agree with the other commenter - I think it was too much salt. I understand that ceviche has to be salty to keep bacteria from growing but this was pucker-your-mouth salty. Maybe just use 1 1/2 tbsp. instead of 2 1/2? That being said this was a fantastic ceviche very tasty. The fish "cooked" up just fine and it was so easy to make. We used tilapia since it was cheaper. Read More
Helpful
(43)
baskerville_gal
Rating: 4 stars
10/01/2008
This was so delicious! I have to agree with the other commenter - I think it was too much salt. I understand that ceviche has to be salty to keep bacteria from growing but this was pucker-your-mouth salty. Maybe just use 1 1/2 tbsp. instead of 2 1/2? That being said this was a fantastic ceviche very tasty. The fish "cooked" up just fine and it was so easy to make. We used tilapia since it was cheaper. Read More
Helpful
(43)
Kerinholland
Rating: 5 stars
09/13/2008
Great recipe! Thank you:) As stated in previous review the salt is out of proportion. I used the reviewers recommend 1/8 -1/4 tsp sea salt and Old El Paso Guacamole Mix for more kick and found it to be absolutley divine! Read More
Helpful
(39)
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CreativeCook
Rating: 5 stars
01/20/2011
I made the recipe exactly EXCEPT used only 1/2 teaspoon salt doubled the chili paste to 1 teaspoon and halved the olive oil (2 Tablespoons). It was perfect over spring mix salad greens and makes four one-cup servings. Definitely a keeper with great flavor. Hopefully everyone knows not to put as much salt as the recipe calls for or that will ruin it. Read More
Helpful
(38)
A Davis
Rating: 5 stars
12/01/2010
Love it but way too much salt. Is it a typo? Found I could use almost defrosted wild salmon so have ready in freezer all the time! Read More
Helpful
(21)
classyguy86
Rating: 5 stars
08/30/2011
I've got a hunch that the first 2 ingredients got swapped and should instead be 1/4 tsp salt and 2 1/2 tbsp sugar. I did it this way and it was fantastic! Read More
Helpful
(16)
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Jerry
Rating: 4 stars
11/21/2011
The hardest part of this recipe is the four hours you have to wait. Read More
Helpful
(7)
Cheffy Dahmer
Rating: 4 stars
02/17/2012
I only give this 4 stars because I don't think salmon is a good choice of fish to use in ceviche. It was just a bit heavy and meaty for my taste. I have used a very similar recipe with tilapia and pollock resulting in a more delicate dish. This recipe is very good and I wouldn't hesitate to use a lighter fish with it. Unlike others I found the salt content perfectly acceptable. Read More
Helpful
(4)
Elspeth Moffatt
Rating: 5 stars
06/07/2014
I made this a second time and reversed the sugar and salt quantities. AWESOME. Definitely a new favorite. I did salt to taste a little at the End to really make the flavors pop. But this is a fantastic dish. Read More
Helpful
(4)
Toby Garcia
Rating: 3 stars
06/08/2013
Be very careful with this recipe. I really think the uploader meant to put teaspoon instead of tablespoon either way I cut the salt in half and it still was extremely salty. I added mango peach and bell pepper as that is what the ceviche's I've had in the past used and it helped to absorb the salt. All in all it's a great combination of flavors but the salt is overbearing. Read More
Helpful
(3)
More Reviews
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