Salmon Ceviche Recipe

Salmon: Fresh, skinless, boneless fillet, diced for the ceviche.

Lime juice: Freshly squeezed to 'cook' the salmon and add a zesty flavor.

Red onion: Finely chopped to add a sharp, tangy taste.

Jalapeño: Seeded and finely chopped for a spicy kick.

Cilantro: Chopped to add a fresh, herbal note.

Avocado: Diced to provide a creamy texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground to add a hint of spice.

When preparing salmon for ceviche, make sure to dice it into uniform pieces. This ensures that the lime juice will 'cook' the fish evenly. Additionally, always use freshly squeezed lime juice rather than bottled juice for the best flavor. When chopping the jalapeño, remove the seeds and membrane if you prefer a milder heat. Finally, gently fold in the avocado to avoid mashing it, preserving its creamy texture.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a suitable alternative for ceviche.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor that is essential for ceviche.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used to avoid the sharpness of red onions.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor, making them a good alternative.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the distinctive cilantro flavor.

• avocado - Substitute with mango: Mango adds a sweet and creamy texture, offering a unique twist to the ceviche.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing depth to the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store your salmon ceviche, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for the best taste and texture.
• If you need to keep it longer, you can freeze the ceviche. However, note that freezing may alter the texture of the avocado and salmon.
• To freeze, place the ceviche in a freezer-safe container, leaving some space at the top to allow for expansion. Seal the container tightly.
• Label the container with the date so you can keep track of its freshness. Frozen salmon ceviche can be stored for up to one month.
• When ready to eat, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give it a gentle stir to redistribute the lime juice and other ingredients. Taste and adjust the seasoning if necessary before serving.
• Remember, the texture of the avocado might be softer after freezing, so consider adding fresh avocado just before serving for a better texture.

• Cold Method: The best way to enjoy leftover salmon ceviche is to consume it cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the avocado to soften slightly. Serve with fresh tortilla chips or on a bed of lettuce.

• Microwave Method: If you prefer a slightly warmer dish, place the ceviche in a microwave-safe bowl. Heat it on a low setting for no more than 20-30 seconds. Be cautious not to overheat, as this can change the texture of the salmon and avocado.

• Stovetop Method: For a more controlled reheating, use a non-stick skillet. Place the ceviche in the skillet over low heat. Stir gently and heat for about 1-2 minutes, just until it's slightly warm. This method helps maintain the integrity of the salmon and other ingredients.

• Water Bath Method: Place the container of ceviche in a larger bowl filled with warm water. Let it sit for about 5-10 minutes. This gentle warming method ensures that the salmon and avocado retain their texture and flavor.

• Oven Method: Preheat your oven to the lowest setting, around 200°F (93°C). Place the ceviche in an oven-safe dish and cover it with aluminum foil. Warm it in the oven for about 5-10 minutes. This method is ideal if you want to gently heat a larger portion without compromising the dish's freshness.

• Mixing bowl: A large container used to combine and mix the ingredients thoroughly.

• Knife: Essential for dicing the salmon, chopping the red onion, jalapeño, cilantro, and avocado.

• Cutting board: A flat surface to safely chop and dice all the ingredients.

• Citrus juicer: Useful for extracting the fresh lime juice needed for the recipe.

• Measuring cups: Used to measure out the lime juice and other ingredients accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Mixing spoon: Used to stir and combine the ingredients gently.

• Serving dish: A plate or bowl to present the ceviche attractively.

• Tortilla chips: For serving the ceviche, providing a crunchy contrast to the dish.

• Lettuce: An optional serving base for the ceviche, adding a fresh and crisp element.

Pre-dice ingredients: Prepare the salmon, red onion, jalapeño, and avocado in advance and store them in separate containers in the fridge.

Use bottled lime juice: If you're short on time, opt for high-quality bottled lime juice instead of squeezing fresh limes.

Chop cilantro ahead: Chop the cilantro and store it in an airtight container to save time during assembly.

Quick marination: Let the salmon marinate in the lime juice while you prepare the other ingredients to streamline the process.

Serve with pre-made chips: Use store-bought tortilla chips to save time on preparation.