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Ceviche De Salmon

Ceviche De Salmon

1 hr, 10 min

1/2 pound Aurora salmon fillet, skin removed and sliced thin

Juice and zest of 2 lemons

Juice and zest of 2 limes

Juice and zest of 2 oranges

1/4 teaspoon crushed red pepper flakes

Salt and pepper

1/4 cup fresh cilantro, chopped

1/4 cup Italian parsley, chopped

1/2 cup extra virgin olive oil


In a stainless steel bowl, combine all the fruit juices, crushed red pepper, salt, pepper and herbs. Place thinly sliced salmon in a glass Pyrex dish, pour citrus mixture over salmon and cover with plastic wrap. Refrigerate for 30 minutes, then gently shake dish to redistribute juices over salmon, cover and chill for another 30 minutes. When ready to serve, drain liquid from dish and place 'cooked' salmon on a platter and drizzle with olive oil and garnish with cilantro.