Salmon Ceviche That Tastes Like the Coast Came Home
Ingredients
- 1 lb fresh salmon fillet, skin removed
- ½ cup fresh lime juice (about 5–6 limes)
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 cup cherry tomatoes, quartered
- 1 small cucumber, diced small
- ¼ cup fresh cilantro, roughly chopped
- 1 avocado, diced
- 1 tbsp olive oil
- Pinch of black pepper
- Pinch of chili flakes (optional)
Instructions
- Cut the salmon into ½-inch cubes, keeping pieces even for consistent curing. For cleaner cuts, place the fillet in the freezer for 15 minutes first.
- Place the salmon in a glass or ceramic bowl. Add the lime juice, lemon juice, and salt. Stir gently to coat all pieces. The fish should be mostly submerged in the citrus juice.
- Cover the bowl and refrigerate for 20–30 minutes. At 20 minutes the salmon will be slightly translucent and silky. At 30 minutes it will be more opaque and firm. Check at 25 minutes and decide from there.
- While the salmon cures, dice the red onion, jalapeño, cherry tomatoes, and cucumber. Rinse the diced onion under cold water and pat dry if it smells sharp.
- Once the salmon is ready, drain off most of the citrus liquid, leaving about 2–3 tablespoons in the bowl for flavor.
- Add the vegetables and cilantro to the bowl and fold gently to combine. Avoid stirring hard so the fish stays in pieces.
- Add the diced avocado last, fold in carefully, drizzle with olive oil, season with black pepper, taste for salt, and serve immediately.
Notes
Always use the freshest salmon you can find — since there's no heat involved, quality really shows in every bite. If using frozen salmon, thaw fully in the fridge overnight and pat very dry before cutting.