Salmon Ceviche

in Holidays,Lunch & Dinner,Veggies


  • 1 lb of raw wild salmon fillet, skinned and cut into 1″ chunks
  • 6-8 limes, juiced
  • 2 small-medium tomatoes, chopped
  • 1/2 medium red onion, diced
  • 1/2 cup chopped parsley or cilantro
  • 1 small can of fire roasted diced green chillies (4oz) Trader Joe’s sells this.
  • 1/2 of a large avocado cut into cubes
  • 1 cup pitted olives, kalamata and/or green manzanilla
  • 1/4 cup capers
  • salt and pepper to taste
  • 3 T balsamic glaze, Trader Joe’s sell this.
  • 3 T extra virgin olive oil

Here’s How:

  1. Skin salmon by placing flesh side down on cutting board and salt the skin to make it easier to grip. Use a sharp knife, separate the skin from the flesh about 3 inches so you can grip it and slowly and gently begin to pull the skin away from the flesh, being careful not to dent the flesh. If the skin doesn’t come off easy, you can carefully carve it away with your sharp knife.
  2. Cut the skinned salmon fillet in chunks, about 1 inch pieces or bite sized.
  3. Place in a glass bowl and cover with lime juice.
  4. Cover bowl and refrigerate for 3-4 hours. The salmon will “cook” in the lime juice and become delicious and tender.
  5. In another bowl, add the chopped tomatoes, red onion and parsley, green chillies, olives and capers.
  6. After the salmon is complete, add to the chopped mixture and season with salt, pepper olive oil and balsamic glaze.
  7. Chill until just before serving.
  8. Add cubed avocado, mix and serve.

This dish goes well with a big green salad and either chips, crackers or tortillas.