Ceviche is one of those refreshing dishes that is so perfect for when the weather starts warming up. Brace yourselves because we have made one of the most delicious ceviches you have ever tasted. This is definitely a fusion recipe that combines the traditional Ecuadorian peanut ceviche, with a salmon marinated with olive oil sashimi/carpaccio situation. It might sound like a lot, but wait until you have tried it. We guarantee it will change your mind. The result of this salmon ceviche is the perfect balance between acidic, creamy, fresh, spicy, and salty components.
Pssst… do not pass on the patacones or plantain chips, they add the perfect crunchy element that completes the dish. Enjoy this tasty ceviche ride!
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Salmon Ceviche Recipe Tips:
- Your knife needs to be super sharp in order to slice the salmon properly. We love this boning knife from Shun.
- Be sure to use sushi-grade salmon in this recipe. It’s important to eat high-quality fish when enjoying it in a ceviche dish.
- If you can’t find good quality salmon, try shrimp, mahi mahi, or tilapia.
- This dish is best served fresh, so whip it up and then enjoy it right away.
Salmon Ceviche Recipe
- Cut the salmon in sashimi like slices that are ⅛ ″ thick. Reserve scraps of salmon for the sauce, like small pieces that are not sliceable.
- In a medium sized bowl, season salmon slices with olive oil and salt. Allow them to rest in the fridge for 20 to 30 minutes.
- Blend lime juice, peanut paste, water, 1 teaspoon salt and the scraps of salmon you have available. If necessary, add one or two extra tablespoons of water. You should end up with a creamy, but not too runny sauce.
- To plate the ceviche, serve the peanut sauce as a base in each dish. Arrange on top of the sauce the salmon slices with the olive oil, julienned red onion, cucumber slices, diced avocado and red chili slices. Drizzle chopped cilantro and sea salt to finish the dish.
- Serve immediately with tostones/patacones or plantain chips.
Recipe and photos by Abril Macías.