Salmon Ceviche Recipe

  • 1/4 teaspoon white sugar
  • 2 1/2 tablespoons sea salt
  • 1/2 teaspoon chili paste or sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cumin
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup minced red onion
  • 1 ripe tomato, finely diced
  • 2 tablespoons minced fresh cilantro
  • 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
  • 1 avocado, sliced
  1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.