Buy me a Cup of Aloha
and Marinating Fish
Salmon ceviche is a "raw" way to get those wonderful Omega 3 fatty acids.
Ceviche is a technique that involves marinating fish with some sort of acid.
Citrus fruits such as lemons, limes, and oranges are typically used when marinating fish.
And a fish ceviche can be made with a variety of fish - especially white firm fish. However, wild caught salmon makes a great choice for a fish ceviche.
There are many different ways to flavor a salmon ceviche and marinating your salmon for a short amount of time will give it a sort of al dente texture.
Basic Salmon Ceviche Recipe
- Sushi Grade Wild Caught Salmon (bite sized pieces)
- Enough lime or lemon juice to cover salmon
- You can also add in some of the extra ingredients when marinating fish for extra flavor
- Add salmon and citrus juice to a glass or ceramic bowl and marinate for desired time (in your refrigerator if you like).
- When marinating time is up, drain the citrus juice and add in the extra ingredients.
Extra Ingredients for Salmon Ceviches
- Chopped Organic Bell Pepper
- Chopped Organic Red Onion
- Finely Chopped Sweet Onion
- Finely Chopped Garlic
- Finely Chopped & Seeded Jalapeno Pepper
- Freshly Ground Black Pepper
- Vine-Ripened Tomato Cubes
- Chopped Fresh Cilantro & Parsley
- Fresh Squeezed Orange Juice
- Ripe Avocado Cubes
- Finely Chopped Organic Celery
- Cold-Pressed Extra Virgin Olive Oil
- Organic Raw Coconut Milk
- Raw Coconut Cream
- Raw Shredded Coconut Flakes
- Dried Organic Herbs
- Finely Chopped Green Onions
- Cubes of Fresh Mango
Salmon Ceviche Recipes
- Sushi Grade Wild Salmon Fillet (cut into cubes)
- 1 Organic Garlic Clove (minced)
- 1/2 Small Organic Red Onion (minced)
- 1 Rib Organic Red Bell Pepper (diced)
- Few Slices of Organic Fennel (thinly sliced)
- Juice of 1 Organic Orange
- Juice of 1/2 an Organic Lime
- 2 Tbsp. of Fermented Tomato Puree
- 1 Tbsp. of Organic Basil (chopped)
- Optional: Sea Salt & Black Pepper
- Combine all of the ingredients into a glass bowl and marinate for 2 hours.
- Then plate your salmon ceviche and serve.
Be sure your salmon fillet is deboned before cutting into cubes. You can also remove the skin before cubing the salmon fillet.
Tropical Salmon Ceviche
I like the tropical feel of this fish ceviche and it's a great way to use fruit chutneys.
- 10 to 11 oz. of Sushi Grade Wild Caught Salmon (cut into cubes)
- 1 oz. Banana Chutney
- 1 oz. Organic Lime Juice
- 2 Tbsp. Organic Red Onion (thinly sliced)
- 1 Tbsp. Organic Scallions (finely chopped)
- 2 Sprigs Organic Cilantro (finely chopped)
- 2 Tbsp. Organic Unsweetened Dried Coconut (toasted)
- Mix together the banana chutney and lime juice. Then add in the cubed salmon and stir to coat each piece of fish. Marinate in the refrigerator for 15 minutes.
- Remove ceviche from refrigerator and add the red onions - marinate for 10 more minutes in the refrigerator.
- Take ceviche out of refrigerator. Add the scallions and cilantro.
Plate this ceviche in attractive glasses or Martini glasses. Top with toasted coconut.
You could also drizzle on a little homemade raw coconut milk (if you have some) to make this ceviche even more tropical.
Mexican Fish Ceviche
- 10 oz. Sushi Grade Wild Salmon Fillet (cut into cubes)
- 1 Cup Organic Lime Juice
- 1/2 Small Organic Onion (chopped)
- 1 Organic Tomato (chopped)
- 3 Sprigs Organic Cilantro (chopped)
- 4 Tbsp. of Raw Apple Cider Vinegar
- 1 Small Organic Avocado (chopped)
- Optional: Sea Salt & Black Pepper
- Marinate the salmon in lime juice for 1 hour - then drain the juice. Next, add in the other ingredients and stir to combine.
- Serve with your favorite chips.
Also, a fan of raw apple cider vinegar!
It's an interesting combo - lime juice with apple cider vinegar.
Marinating Fish Tips
Marinating fish can range from a few minutes to a few hours and even
As a general rule, the longer you marinate fish - the tougher your
fish will be.
The acid from citrus fruits will change the texture of the proteins in your fish and make it appear "cooked".
I would use a ceramic or glass bowl for marinating fish.
And I would stay away from using metal bowls - or you might end up with a metallic tasting ceviche!
Have fun experimenting with different flavors, marinating times, and wild caught fish when making your fish ceviche.
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