Salmon Ceviche with Dill Recipe

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Salmon Ceviche With Dill is the perfect dinner option for warm summer days.
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“Two If By Sea,” by Barton Seaver, contains mouth-watering seafood recipes that are both delicious and nutritious.
30 min PREP TIME
4 servings SERVINGS


  • 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


  • Lightly season the diced salmon with salt and let sit for about 5 minutes.
  • Dip the fish in a bowl of cold water to rinse off the salt. Pat dry.
  • Rub the sides of a bowl with the garlic and fresh ginger to aromatize it; drop the garlic and ginger into the bowl.
  • Add the lime juice, vinegar, chili, and oregano, and season with salt. Stir to dissolve the salt and let sit for 5 minutes.
  • Remove the garlic and ginger and discard. Add the salmon and toss to thoroughly coat. Let sit 15 minutes.
  • Add the onion and mix well, taking care not to break up the fish. Let sit for 5 minutes.
  • Add the celery and dill. Toss to combine and divide among individual dishes, spooning any remaining juices over the dishes.
  • 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

“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

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