Can You Make Ceviche with Salmon? The Delicious Truth

Ceviche is a bright, fresh seafood dish typically made from raw fish cured in citrus juice While ceviche originated in Peru, it has become popular worldwide for its bold flavors and simplicity to prepare. Traditionally ceviche uses white, firmer fish like seabass, tilapia or snapper. However, the increasing popularity of ceviche has led many home cooks to experiment with the dish and ask – can you make ceviche with salmon? The short answer is yes, absolutely! Salmon ceviche makes for a delicious twist on a classic.

What is Ceviche?

Ceviche is essentially a chemical cook, using the acid from citrus juices like lemon, lime, grapefruit or orange to “cook” raw fish without heat. The citric acid causes the proteins in the fish to denature, turning the flesh from translucent to opaque and firm. No heat is applied during the preparation of ceviche.

The origin of ceviche dates back over 2,000 years to the Moche civilization in Peru The Moche lived on the northern coast of Peru with an abundance of fresh seafood They regularly ate fish and shellfish raw or only briefly cooked. The Inkas later adopted this technique of curing fish in citrus as “cebiche”. Traditional Peruvian ceviche uses the native limón mandarino citrus juice as the curing agent, which is similar to key lime.

While ceviche has its roots in Peru, the dish has spread across Latin America and the globe, with many cultures adding their own spin. The base of ceviche is raw seafood, citrus juice, onions and chilis. From there the possibilities are endless, with add-ins like tomato, avocado, cilantro, corn, mango and more. The varieties of seafood used in ceviche are equally diverse, although white fish is most common.

Why Salmon Works Well for Ceviche

Salmon may not be the first fish that comes to mind for ceviche, but it makes a delicious substitution:

• Bold flavor – All salmon have a robust, distinctive flavor that pairs perfectly with the bright citrus juice and spices in ceviche. The salmon retains its flavor even after curing in citrus.

• Firm texture – Salmon has a firm, meaty texture that holds up well when “cooked” in the acidic ceviche marinade. The cubes of salmon retain their shape and don’t fall apart.

• Richness – Higher oil content fish like salmon have a silky mouthfeel and richness that balances the zesty citrus juice. Lean fish can become dry and chewy when cured.

• Color – Ceviche is meant to be a stunning, vibrant dish with contrasting colors. The orange-hued salmon provides a pop of color against the green and white garnishes.

Nearly all salmon species can work well for ceviche including sockeye, king, coho, pink and chum. Sockeye salmon is a top choice for its deep red color and firm texture. Wild-caught salmon is preferable for ceviche, having a more concentrated flavor and omega-3 content than farmed salmon.

Step-by-Step: How to Make Salmon Ceviche

Making salmon ceviche at home is simple, requiring just a few ingredients and steps:

Ingredients:

• 1 lb salmon fillet, skin removed, cut into 1⁄2″ cubes
• Juice of 4 limes
• 1 red onion, diced
• 1 jalapeño, seeded and minced
• 1 avocado, cubed
• 1 mango, cubed
• 1⁄4 cup cilantro, chopped
• Salt and pepper to taste

Directions:

1. Cut the salmon into evenly sized 1⁄2″ cubes, place in a glass bowl.
2. Pour the fresh lime juice over the salmon until all pieces are submerged.
3. Cover bowl and refrigerate for 1-2 hours. The lime juice will “cook” the salmon, turning it opaque.
4. Drain the salmon from the lime juice and discard marinade.
5. In a fresh bowl, combine the cured salmon, onion, jalapeño, avocado, mango and cilantro.
6. Season with salt and pepper to taste.
7. For best flavor, refrigerate for 15 minutes before serving to allow flavors to meld.

The ceviche can be served as is for a light appetizer or main dish. For a full meal, serve ceviche over greens, alongside tortilla chips or over rice. The salmon ceviche will keep refrigerated for up to 2 days.

Tips for the Best Salmon Ceviche

• Use ultra fresh, sushi-grade salmon if possible. Freeze salmon for 7-14 days at -4°F to kill any parasites before using for ceviche.

• Small, uniform cubes of salmon will cure evenly. Cut thicker fillets into smaller cubes.

• Don’t skimp on the lime juice! Fully submerge salmon to “cook” properly and impart flavor.

• Let salmon cure in citrus for the full 1-2 hours for food safety and proper texture.

• Drain and discard marinade after curing. Do not rinse or reuse marinade.

• Add any other veggies (cucumber, bell pepper, etc) or fruits (grapefruit, pineapple) to complement the salmon.

• Adjust spice level by adding more jalapeño or other chilis. Serrano or habanero add extra heat.

Safety Tips for Raw Salmon Ceviche

As with any raw fish dish, it’s important to take care when making and consuming ceviche:

• Only use ultra fresh, sushi-grade salmon. Discard any fish that smells “off”.

• Freeze salmon for at least 7 days at -4°F before using to kill any parasites.

• Fully submerge salmon in ample citrus juice to “cook”. Insufficient curing risks foodborne illness.

• Cure salmon for the full 1-2 hours for food safety. Don’t serve ceviche until fully cured.

• Drain and discard marinade after curing. Do not reuse marinade.

• Refrigerate ceviche immediately and consume within 1-2 days. Discard if smells “off”.

As long as these food safety steps are taken, salmon ceviche makes for a safe and delicious meal. The acid in the citrus juice destroys any potential bacteria and pathogens on the raw salmon.

Creative Salmon Ceviche Combinations to Try

Once you master the basic salmon ceviche recipe, there are endless variations to experiment with:

• Baja-Style – Avocado, tomato, jalapeño, cilantro, lime juice

• Tropical – Mango, pineapple, chili powder, lime juice

• Tex-Mex – Corn, black beans, cilantro, lime juice

• Peruvian – Sweet potato, cancha corn, key lime juice

• Greek – Cucumber, olive, feta cheese, lemon juice

• Japanese – Ginger, soy sauce, sesame oil, lime juice

• Thai – Lime leaf, lemongrass, fish sauce, lime juice

Mix up the flavors with different citrus juices, spices, herbs and produce. Salmon takes well to most flavors. Try ceviche recipes from different cultures for inspiration.

The Verdict on Salmon Ceviche

While it diverges from tradition, salmon absolutely makes a fantastic ceviche. The salmon’s richness pairs perfectly with the bright, acidic citrus juice. With some simple safety precautions, salmon ceviche is easy and safe to make at home. Experiment with different marinades and garnishes to put your own spin. Impress guests with this fresh take on a classic Latin American dish. Just be prepared for them to request the salmon ceviche recipe!

For ceviche, firm, white-fleshed fish is generally preferred as it holds up well to the acidic marinade. Good options include sea bass, snapper, halibut, mahi-mahi, and flounder. Avoid oily or delicate-textured fish for the base, though they can be used for flavoring.

To avoid making unsafe or unappetizing ceviche, prioritize fresh, high-quality fish, especially from saltwater sources, and ensure it’s handled and stored properly. Avoid over-squeezing citrus, as this can lead to bitterness, and over-marinating, which can change the texture.