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Best chilean ceviche recipe, how to make it with salmon

Salmon ceviche

I am fascinated by ceviche in all its varieties, and by far my favorite is this salmon ceviche. The key to making it truly delicious is (as with all ceviche) to make it with VERY fresh fish.

Course Appetizer, starter
Cuisine chilean cuisine, latin cuisine, peruvian cuisine
Keyword best ceviche, best ceviche recipe, ceviche fish, ceviche food, ceviche ingredients, ceviche miami, ceviche peruvian, ceviche recipe, ceviche recipes, chilean ceviche, fish ceviche, fish for ceviche, how to make ceviche, mexican ceviche, peruvian ceviche, recipe ceviche, salmon ceviche, salmon recipe, salmon recipes, salmon salad, salmon tartare, seafood ceviche, what is ceviche
Prep Time 15 minutes
Cook Time 1 minute
refrigeration 12 hours
Servings 4
Calories 210 kcal
Author Irene Mercadal

Ingredients

  • 1 pound very fresh salmon chopped into half inch cubes approx
  • juice of 4 lemons or enough to cover the fish
  • 1 onion peeled and chopped as thin as possible
  • 1/2 cup cilantro just the leaves washed, dried and chopped
  • oil to taste
  • salt and white pepper to taste
  • Optional: green pepper without veins seeds and finely diced.

Instructions

  1. Wash the fish very well with cold water, cut it into half inch pieces and put them in a bowl (ideally glass) and add enough lemon juice to make it submerged. We leave it stored in the refrigerator for at least 12 hours.

  2. We put the fish in a larger dish, add the rest of the ingredients, that is: onion, cilantro, salt, pepper, oil, chili and a little more lemon juice. We stir very well, and correct the seasoning. Keep refrigerated until serving time and enjoy!

Recipe Notes

Important: if you are pregnant it is not advisable to consume raw fish
Nutrition Facts
Salmon ceviche
Amount Per Serving
Calories 210
* Percent Daily Values are based on a 2000 calorie diet.