Ceviche De Salmón

Staff Writer
Ceviche De Salmón
Dalia Ceja


Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

Ceviche is a raw seafood dish that has been "cooked" in citrus (usually lime) juice. This citrus marinade firms up the fish and gives it a solid coloration. These details make it a very different dish from raw sushi. Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish.

Ceviche recipes vary widely depending on the seafood and accessories available in the area. Some ceviches are packed with full-bodied octopus and dogfish; others are lighter with the more delicate scallops and baby shrimp. The seafood is often paired with flavorful chiles and fresh herbs. The long marinade period blends the tastes together.

Ceviche is best made with extremely fresh fish. However, if you cannot access the best fresh fish, choose fresh frozen seafood for your ceviche. 

Deliver Ingredients


  • 2 Pounds salmon steaks
  • 3 Cups fresh lime juice
  • 1-6 Finely chopped serrano peppers
  • 3 scallions, finely chopped
  • 2 skinned, cubed tomatoes
  • 2 Tablespoons olive oil
  • 1 Teaspoon white ground pepper
  • 1 Teaspoon salt
  • Chopped cilantro & lime wedges


Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces. Place fish in casserole dish and cover with lime juice and add white pepper and salt. Refrigerate for four hours. Stir, and refrigerate two more hours.

Drain ¾ of lime juice. Mix together serrano peppers, scallions, oil and tomatoes. Stir tomato mixture into fish, coating completely. Refrigerate for one more hour.

Bring to room temperature before serving (about 15 minutes). Garnish with chopped cilantro and lime wedges, and serve with corn tostadas, tortilla chips or on endive.

Ceviche Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Ceviche Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Ceviche Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.