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Salmon Ceviche

PREPARATION AND SERVICE 200 mins    8 servings  

  • Remove the skin from salmon fillets, then slice thinly length-wise. If you prefer a more classical look to your salmon ceviche, then cut salmon fillets in small dice.
  • Place salmons inside bowl, add sea salt and cold water. Clean salmons thoroughly.
  • Drain the water, replace bowl.
  • Use your citrus squeezer to release juices of lime, lemon and orange. Fruit juices must cover the salmon, drowning it.
  • Add into the mix Chef Ready® Dried Apple, Chef Ready® Dried Mandarins, hot peppers, purple onions, coriander, garlic, ginger, sea salt and black pepper.
  • Toss the mixture thoroughly.
  • Cover the bowl, and let rest in the refrigerator for 2 hours.
  • Divide into cups, drizzle olive oil.
  • Service.
  • Fruve Natural Foods Chef ready Recipes

    Chef's recommendation:
    Garnish your ceviche with Chef Ready® Dried Lemon Chips, capers and fresh coriander leaves..