"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." — Sarah Zeigler
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2 1/2 tablespoons
chili paste or sauce
fresh lime juice
fresh ground pepper
extra virgin olive oil
minced red onion
ripe tomato, finely diced
minced fresh cilantro
very fresh salmon fillets (sushi-grade preferred), thinly sliced
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.
i was so disappointed with this recipe.. i reduced the salt like other viewers suggested.. i think the only thing i left out was the cilantro b/c i didn't have any.. so if that was the deal breaker then that's my fault
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!
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.
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!
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!
The hardest part of this recipe is the four hours you have to wait.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 203
See how to choose and prepare salmon fillets.
See the Knutson family recipe for pan-fried wild salmon.
See how to make cedar planked salmon with a simple Asian marinade.