Sashimi grade salmon is best for this dish. Alternatively, use the freshest salmon you can get your hands on.
Makes 4 servings
Total Prep Time: 30 minutes
Ingredients
1 ½ pounds/700 grams fresh wild salmon, sliced thinly
sea salt and black pepper
2 limes
1 chili pepper, finely chopped
2 shallots, finely chopped
2 avocados
avocado oil or olive oil
fresh cilantro leaves
Directions
Arrange sliced salmon on a plate, season with salt and pepper. Squeeze the juice of 1 lime over the salmon. Leave to marinate in the refrigerator for 30 minutes.
Cut the remaining lime into wedges. Cut the avocado into half around the stone, give both sides a twist and separate. Remove the stone and scoop out the flesh. Slice thinly and arrange on top of the salmon. Scatter chili pepper and shallots and drizzle a little oil on top. Serve garnished with cilantro leaves and lime wedges.
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Salmon and avocado ceviche is a no-cook plate of sushi-grade salmon cured in lime and draped with creamy avocado slices. Chili and shallots scatter over the top for sharp heat and crunch, with cilantro and extra lime wedges for brightness. Thirty minutes in the fridge is all the cooking this dish needs.
Pro Tips
- Buy the freshest wild salmon you can find and tell your fishmonger it is for ceviche. Sashimi-quality fish is the only responsible choice for a no-cook dish.
- Slice the salmon thinly and evenly so the lime juice cures it uniformly. Thick slices stay raw-looking in the middle while the edges go firm.
- Add the avocado just before serving. It browns quickly once cut, and the lime marinade only protects it so long.
- The thirty-minute marinade firms the fish to a silky texture — leave it much longer and the salmon goes chalky and over-cured.
Frequently Asked Questions
Is the salmon actually cooked in this ceviche?
No heat is used. The lime juice denatures the proteins so the flesh firms up and turns opaque, but it is still technically raw — which is why fish quality matters so much here.
Can I make this ceviche ahead?
Slice and marinate the salmon up to a few hours ahead, but add the avocado, chili, and shallots just before serving so everything stays fresh and vivid.
What can I serve with salmon ceviche?
It is a complete light meal on its own, though sweet potato chips or plantain chips alongside add a welcome crunch.
Recipe Card
Ingredients
Method
- Arrange sliced salmon on a plate, season with salt and pepper.
- Squeeze the juice of 1 lime over the salmon. Leave to marinate in the refrigerator for 30 minutes.
- Cut the remaining lime into wedges.
- Cut the avocado into half around the stone, give both sides a twist and separate.
- Remove the stone and scoop out the flesh.
- Slice thinly and arrange on top of the salmon. Scatter chili pepper and shallots and drizzle a little oil on top.
- Serve garnished with cilantro leaves and lime wedges.
