Making a stunning salmon ceviche has never been easier or tastier. This refreshing summer appetizer is the best way to make a splash at your next get-together with minimal effort and plenty of flavor.
Did you know that when you buy truly fresh, carefully raised salmon, it requires barely any prep work? We partnered with Bluehouse Salmon to showcase just how easy it can be to put together a mouthwatering and show-stopping salmon dish for entertaining when you start with the best quality ingredients. And the best part is that this summer-ready ceviche requires no cooking, so you can stay cool and enjoy a refreshing and citrusy appetizer.
How to Make Salmon Ceviche
Making ceviche may sound intimidating, but it’s actually quite simple. The fun part is that the citrus dressing does all the hard work for you. It naturally infuses raw salmon, juicy tomatoes and creamy avocado with a bright, zippy flavor, so you don’t have to touch the stove or grill.
When you’re making ceviche with the freshest salmon, it doesn’t have to marinate for long. The sashimi-grade salmon from Bluehouse is ready to eat as soon as it’s sliced.
Here’s how we like to flavor our citrus and avocado ceviche for salmon:
- Red onion, which adds a bold, bitey flavor. If you don’t like raw red onion, you can substitute sweet onion or soak the red onion in ice-cold water for about 10 minutes to remove some of its sharpness.
- Celery. This adds a nice green and crisp flavor to the ceviche marinade.
- Garlic. Salmon, which is naturally buttery and flavorful fish on its own, can stand up to the strong flavor of raw garlic.
- Fresh chili. For a spicier marinade, go for a habanero pepper. For something more mild, use a serrano. For no spice at all, omit the chili.
- Fresh ginger. This adds a delicious earthy and grounding note to break through the zest of citrus juice.
- Sugar. Just a touch of sugar helps balance the spicy and acidic flavors.
- Orange and lime juice. Squeeze your own fresh fruit juice for the best flavor in your ceviche.
Bluehouse Salmon Ceviche with Avocado and Citrus
Making a stunning salmon ceviche has never been easier or tastier. This refreshing summer appetizer is the best way to make a splash at your next get-together with minimal effort and plenty of flavor.
Ingredients
- ¼ cup diced red onion, plus slices for serving
- 1 stalk celery, diced
- 3 garlic cloves, smashed
- 1 small habanero or serrano chile (habanero for spicy, serrano for a milder version), trimmed
- 1 tablespoon fresh ginger
- ½ teaspoon sugar
- 1 tablespoon kosher salt
- ¼ teaspoon ground white pepper
- ¼ cup water
- 1 pound Bluehouse salmon, center cut, skin and pin bones removed
- ⅓ cup chopped cilantro
- ½ cup fresh orange juice
- ½ cup fresh lime juice
- ½ pound tomatoes, seeded, chopped
- 1 avocado, diced
- 1 radish, shaved or sliced thinly
- Microgreens for garnish
- 6 corn tostada shells for serving
Instructions
- In a blender, puree the onion, celery, garlic, chile, ginger, sugar, salt, pepper and water on high for 2-3 minutes. Transfer to a bowl and chill in the refrigerator for 2 hours.
- Slice the salmon in half lengthwise, then make very thin slices. Arrange the slices on small pieces of parchment paper to avoid sticking. Keep chilled until ready to use.
- Strain the chilled puree through a fine-mesh strainer. Use a small ladle or spoon to press as much of the liquid as possible through the strainer. Discard the remaining pulp.
- Stir the cilantro, orange juice, and lime juice into the strained puree.
- Arrange the sliced salmon, tomatoes and avocado on a serving platter. Spoon the liquid on top. Garnish with shaved radishes and microgreens. Serve immediately with tostada shells.
How to Slice Salmon for Ceviche
It’s easiest to make clean cuts of salmon if you start with a beautiful center-cut filet. Then use a sharp, long knife (preferably a flexible fish knife) to make long slices that are as thin as possible. Salmon tends to stick together, so keep your slices separated on pieces of parchment paper while you work.
Make sure to keep your fish chilled in the fridge before serving. Ceviche is best served cold for a refreshing first bite.
What to Pair with Salmon Ceviche
I like to serve this bright and zesty salmon ceviche with a well-balanced but equally summery sip. And what fits the bill better than Summer in a Bottle Rosé? To round out a breezy summer menu, follow your ceviche and tostadas with Crispy Fish Tacos and melty Matcha Coconut Ice Cream for dessert.
If you’re looking for more easy and elegant recipes for entertaining, be sure to follow along on Instagram, where I share every bite.
