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Salmon Ceviche

A bright, citrusy salmon ceviche with onion, carrot, tomato, jalapeño, and cilantro served with chips or tostadas.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 4 servings

Ingredients

  • 1 pound salmon fillet thawed; skin removed and bones taken out
  • 1 cup citrus juice such as lime juice; plus more for serving
  • 1 medium onion peeled and finely diced (about 1 cup)
  • 1 large carrot peeled and finely chopped (about 1/2 cup)
  • 1-2 Roma tomatoes seeded and chopped (about 1/2 cup)
  • 1-2 jalapeño peppers stemmed, seeded if desired, and minced
  • 1 bunch fresh cilantro stems removed and minced
  • salt to taste
  • tortilla chips, tostadas, or saltine crackers for serving
  • hot sauce for passing at the table
  • mayonnaise for passing at the table

Instructions

  • Remove the skin from the salmon if present and check the flesh for any pin bones, removing them with tweezers.
  • Cut the salmon into 1/2-inch dice and transfer to a glass or stainless-steel bowl.
  • Pour the citrus juice over the salmon and toss to coat evenly; cover and refrigerate until the salmon turns opaque and is firm to the touch, about 4 hours.
  • Drain and discard any excess citrus juice from the bowl.
  • Add the diced onion, chopped carrot, seeded and chopped tomatoes, minced jalapeño, and minced cilantro to the salmon and toss gently to combine.
  • Season to taste with salt and additional fresh citrus juice if desired.
  • Serve the ceviche on tostadas or with tortilla chips or saltine crackers, passing hot sauce and mayonnaise (and sliced avocado if desired) separately.

Equipment

  • Cutting Board
  • Sharp Knife
  • tweezers or fish bone pliers
  • glass or stainless-steel bowl
  • Measuring cup
  • Spoon or Spatula
  • plastic wrap or cover

Notes

  • Thaw frozen salmon in the refrigerator overnight or in cold water for quicker thawing.
  • Lime juice is traditional, but lemon, grapefruit, or orange may be used alone or combined.
  • Remove jalapeño seeds to reduce heat.
  • Cilantro stems may be minced along with the leaves; omit if you dislike cilantro.
  • Use high-quality or commercially frozen fish since citrus does not kill parasites.