Salmon Ceviche and Marinating Fish

Salmon ceviche is a way to get those wonderful Omega 3 fatty acids while eating a pretty tasty fish ceviche.

Ceviche is basically marinating fish with the acid from lemon or limes. This is a way of "cooking" your fish without actually having to use any heat.

Fish ceviche can be made with a variety of fish and added ingredients such as hot peppers, onions, spices, parsley, coconut cream, etc.

Marinating times can range from approximately 1 hour to 4 hours to overnight. As a general rule, the longer you marinate the tougher your fish will turn out.

Wild Caught Salmon Ceviche Recipe

• 4 to 6 ounces Wild Caught Salmon (bite sized)
• Enough lime or lemon juice to cover salmon

Add salmon and acidic juice to a glass or ceramic bowl and marinate for desired time possibly in your refrigerator.

When marinating time is up, drain the acidic juice and add your favorite ingredients.

Some suggestions:

• Garlic
• Red Onion
• Red Bell Pepper
• Jalapeno Pepper
• Black Pepper
• Sea Salt
• Tomatoes
• Cilantro
• Avocado
• Parsley
• Extra Virgin Olive Oil
• Coconut Milk or Coconut Cream

Another Fish Ceviche Technique

• 4 to 6 ounces of bite sized pieces of fish
• Juice of approx. 2 limes and 1 lemon
• 1 to 2 Tablespoons of chopped Cilantro or Parsley
• 1 small Hot Pepper chopped
• 1/2 Red Pepper chopped
• Pinch of Sea Salt

Combine all ingredients and marinate in your refrigerator for a few hours. Marinating fish in a glass or ceramic bowl is best.

Drain excess juice and drizzle ample amounts of coconut cream or coconut milk for extra flavor!

Flash Marinating Fish Technique

Again, I would use a glass or ceramic bowl instead of metal. The acid from the citrus fruit can probably help to add some inorganic metal into your ceviche. Not to mention you might end up with a metallic tasting ceviche - yuk!

Make sure to use quality ingredients and you will end up with the best tasting ceviche.

You can make a fish ceviche with all sorts of fish. It seems that firm white fish do really well, but you can experiment with oilier and less firm types of fish.

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