Salmon Ceviche Recipe

Salmon: Fresh, skinless, and boneless, diced into small pieces.

Lime juice: Freshly squeezed to 'cook' the salmon and add a zesty flavor.

Red onion: Finely chopped to add a sharp, tangy taste.

Jalapeño: Seeded and minced for a spicy kick.

Cilantro: Chopped to add a fresh, herbal note.

Avocado: Diced to provide a creamy texture.

Cucumber: Diced for a refreshing crunch.

Salt: To taste, enhancing all the flavors.

Pepper: To taste, adding a bit of heat and depth.

When preparing salmon for ceviche, ensure it is extremely fresh and of high quality. The lime juice will 'cook' the fish, but starting with the freshest possible ingredients is crucial for both flavor and safety. Additionally, when dicing the avocado and cucumber, aim for uniform pieces to ensure an even distribution of textures and flavors in each bite.

• salmon - Substitute with tuna: Tuna has a similar texture and flavor profile, making it a great alternative for ceviche.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor that is essential for ceviche.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative to red onions.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor, making them a suitable replacement.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though the flavor is less intense.

• avocado - Substitute with mango: Mango adds a sweet and creamy texture that complements the other ingredients well.

• cucumber - Substitute with jicama: Jicama provides a similar crunch and mild flavor, making it a good alternative to cucumber.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the ceviche.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar heat and spice to the dish.

• To store your salmon ceviche, transfer it to an airtight container. Ensure the lid is tightly sealed to maintain freshness.
• Place the container in the refrigerator. The ceviche will stay fresh for up to 24 hours. Beyond this period, the texture of the salmon may start to degrade.
• If you plan to enjoy the ceviche later, it's best to keep the avocado and cucumber separate and mix them in just before serving. This helps maintain their crispness and prevents them from becoming mushy.
• For freezing, note that ceviche is generally not recommended to be frozen due to the delicate nature of the salmon and the fresh ingredients. Freezing can alter the texture and flavor significantly.
• If you must freeze, place the salmon and lime juice mixture in a freezer-safe container, leaving out the avocado, cucumber, and other fresh ingredients. Freeze for up to one month.
• When ready to use, thaw the salmon mixture in the refrigerator overnight. Once thawed, add the fresh ingredients like red onion, jalapeño, cilantro, avocado, and cucumber just before serving.
• Always check the salmon for any off smells or changes in texture after thawing. If anything seems off, it's best to discard it to avoid any food safety issues.

• Gently heat the salmon ceviche in a skillet over low heat for a few minutes, just until warmed through. Be careful not to overcook the salmon as it can become tough.
• Place the salmon ceviche in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on low power in 30-second intervals, stirring gently between intervals, until it reaches the desired temperature.
• For a more refreshing option, serve the salmon ceviche cold by letting it come to room temperature for about 15-20 minutes before serving. This method preserves the texture and flavor of the avocado and cucumber.
• If you prefer a slightly warm ceviche, place the salmon ceviche in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until it is just warmed through.
• To add a bit of zest, reheat the salmon ceviche by placing it in a preheated oven at 200°F (93°C) for about 5-10 minutes. This method helps to maintain the integrity of the cilantro and jalapeño while gently warming the dish.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Essential for dicing the salmon, avocado, cucumber, and chopping the red onion, jalapeño, and cilantro.

• Cutting board: Provides a stable surface for safely cutting and dicing the ingredients.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cups: Used to measure the lime juice and other ingredients accurately.

• Spoon: Handy for mixing the ingredients gently to combine them well.

• Refrigerator: Used to chill the ceviche if you prefer to serve it cold.

• Serving dish: A dish or bowl to present the ceviche attractively when serving.

Prep ingredients in advance: Dice the salmon, red onion, jalapeño, cilantro, avocado, and cucumber ahead of time and store them in separate containers.

Use a food processor: Minimize chopping time by using a food processor for the red onion and jalapeño.

Buy pre-squeezed lime juice: Opt for high-quality, pre-squeezed lime juice to save time on juicing.

Chill the salmon: Place the salmon in the freezer for 10-15 minutes before dicing to make it easier to cut.

Mix gently: Combine all ingredients gently to maintain the texture and appearance of the avocado and salmon.