La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Salmon Ceviche

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Salmon ceviche, where have you been all my life? Those were the exact words out of my mouth after I enjoyed the first bite just a few weeks ago. Why had I never thought to prepare salmon ceviche is beyond me! I have finally gotten over my fear of the idea of raw fish cooked in lime juice. I know it’s not for everyone, but I rather enjoy it. You will literally spend more time slicing and dicing for this salmon ceviche than it takes to cook it.

Salmon Ceviche #salmonceviche #ceviche #fishceviche
The key to a tasty ceviche is to have all of your ingredients ready before you add your fresh lime juice to the seafood. It cooks rather quickly, in most cases, so be ready!
The most pleasant surprise when enjoying this salmon ceviche for the first time was how mild it tasted compared to when I cook the salmon on the stove top or oven.

Salmon Ceviche

Simple, fresh and delicious!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 32 minutes
Servings: 4 Servings

Ingredients

  • 6-7 ounces fresh salmon filet diced
  • Juice of 6 large limes
  • 3 inch piece of fresh celery
  • 1 clove of garlic sliced
  • 1/3 cup red or white onion thinly sliced
  • 1 mini cucumber sliced
  • 1 habanero pepper seeded and minced
  • 1 jalapeño minced
  • 1 red fresno pepper. minced
  • 1 tablespoon cilantro finely chopped
  • Sea salt
  • Fresh cracked pepper
  • You will also need
  • Avocado sliced
  • Tortilla Chips or saltines

Instructions

  • First dice the salmon and transfer to a bowl. Keep chilled while you prep the remaining ingredients.
  • In a small power blender, combine the fresh lime juice, celery and garlic. Blend on high until very smooth. Set aside.
  • When ready, transfer the salmon to a non reactive bowl(glass or ceramic). Pour in the lime juice and stir well to combine. Mix in the remaining ingredients. Add as much or as little of the hot peppers to suit your heat level. Season to taste with salt and pepper. Let sit for 15 minutes. Ready! Serve with tortilla chips and avocado.

Notes

You can use this same recipe for thinly sliced white fish, shrimp and scallops. The key is to slice them thin. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
I was fortunate enough to receive this salmon as a gift. It is the most delicious salmon I have ever eaten!
Gather and prep, prep and prep some more!
I enjoy using a variety of hot peppers when I can find them. My first choice of hot peppers is always the serrano pepper, but can’t always find it. Today, I mixed jalapeño, red fresno and habanero!
The celery and garlic blended with the lime juice just adds more flavor! I love that!
Have you tried those mini cucumbers from the market yet? I love them!
I am currently growing fresh cilantro on my front porch! It’s 20 times better than any cilantro you will ever buy in the store!
I have many important kitchen tools and appliances that I use daily. One of the most important, for me, are my blenders! They make salsa’s and sauces so much easier these days.
6-7 ounces of salmon really goes a long way if you are looking to serve as an appetizer. It’s a treat for those of us who enjoy seafood.

And this is how easy this salmon ceviche comes together!! I cannot wait to prepare it again!

Homemade Tortilla Chips Are A Must!

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