Salmon Ceviche with Dill Recipe

Looking for new ways to enjoy salmon? Try this recipe for Salmon Ceviche with Dill. This no-cook Latin American dish is perfect for a summer meal!



From “Two If by Sea”
June 2015

Total Hands-On Time: 30 min

Preparation Time: 30 min

Cook Time: None

Yield: 4 servings

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“Two If by Sea” (Sterling Epicure, 2016), by Barton Seaver, includes over 150 seafood recipes that will reel you into the kitchen. Made using nutrient-rich and fresh ingredients, these recipes will remind you of the coast no matter where you are. This excerpt from page 26-27 uses salmon as the main ingredient in ceviche, an uncooked dish popular in Latin America and the Caribbean.

You can purchase this book from the Mother Earth Living store: Two If By Sea

Ingredients:

• 1-1/4 pounds salmon, skinned and blood line removed, diced into 1/2 -inch pieces
• Salt
• 1 clove garlic, halved
• 1 slice fresh ginnger
• 1-1/4 cups fresh lime juice
• 1/4 cup sherry vinegar
• 1 fresh chili pepper, such as Fresno or serrano, very thinly sliced or cut into batons
• 2 teaspoons dried oregano
• 1 large red onion, very thinly sliced (about 2 cups) and rinsed briefly under cold water
• 2 stalks celery, thinly sliced
• 4 tablespoons chopped fresh dill
• Nutmeg

Instructions:

1. Lightly season the diced salmon with salt and let sit for about 5 minutes.

2. Dip the fish in a bowl of cold water to rinse off the salt. Pat dry.

3. Rub the sides of a bowl with the garlic and fresh ginger to aromatize it; drop the garlic and ginger into the bowl.

4. Add the lime juice, vinegar, chili, and oregano, and season with salt. Stir to dissolve the salt and let sit for 5 minutes.

5. Remove the garlic and ginger and discard. Add the salmon and toss to thoroughly coat. Let sit 15 minutes.

6. Add the onion and mix well, taking care not to break up the fish. Let sit for 5 minutes.

7. Add the celery and dill. Toss to combine and divide among individual dishes, spooning any remaining juices over the dishes.

8. Grate some nutmeg over the top of each dish and serve immediately.

 

More from Two If By Sea:

Roasted Pepper and Sweet Potato Salad with Tuna


Reprinted with permission from Two If By Sea © 2016 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Michael Piazza. Buy this book from our store:Two If By Sea