Fresh, raw salmon is thinly sliced and cured in a vibrant, citrus-based marinade. The salmon turns opaque and firm as it “cooks” in the acidic juice. Aromatic yuzu juice and spicy fresh ginger create a bright, complex flavor profile. The dish is finished with crisp vegetables and herbs for a refreshing, elegant appetizer.
What You’ll Need: Ingredients for Yuzu and Ginger Salmon Ceviche
Gathering fresh, high-quality ingredients is the most important step for a perfect ceviche. Here is your shopping list for this recipe, which serves 4 as an appetizer.
For the Ceviche Base
- 1 lb (450g) very fresh, sushi-grade salmon fillet, skin and pin bones removed
- 1/3 cup fresh yuzu juice (about 4-5 yuzu fruits) or a blend of 3 tbsp fresh lime juice + 2 tbsp fresh grapefruit juice + 1 tsp fresh mandarin orange juice
- 2 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp honey or agave syrup
- 1 tbsp finely grated fresh ginger
- 1 small shallot, very finely minced
- 1 small red chili (like Fresno or Thai bird’s eye), seeds removed and finely minced
For the Garnish & Serve
- 1 small avocado, diced
- 1/4 cup finely diced cucumber (seeds removed)
- 2 tbsp chopped fresh cilantro
- 1 tbsp toasted white sesame seeds
- Microgreens or edible flowers (optional, for presentation)
- Thinly sliced baguette, plantain chips, or tortilla chips for serving
Crafting Your Ceviche: A Step-by-Step Guide
Follow these detailed instructions to transform your ingredients into a stunning dish. The key is precision and patience.
Step 1: Prepare the Salmon
Place your salmon fillet on a clean cutting board. Using a very sharp knife, slice the salmon against the grain into thin, uniform pieces, about 1/4-inch thick. You can then cut these slices into bite-sized cubes if you prefer. Place the sliced salmon in a large, non-reactive bowl (glass, ceramic, or stainless steel).
Tip: For easier slicing, you can partially freeze the salmon for 15-20 minutes to firm it up. Ensure your knife is sharp for clean cuts, not ragged tears.
Step 2: Create the Citrus Marinade
In a separate medium bowl, combine the yuzu juice (or citrus blend), lime juice, lemon juice, soy sauce, and honey. Whisk vigorously until the honey is fully dissolved. Stir in the grated ginger, minced shallot, and minced red chili.
Tip: Taste the marinade! It should be a powerful balance of sour, salty, sweet, and spicy. Adjust with a pinch more honey or salt if needed.
Step 3: The “Cooking” Process
Pour the marinade over the sliced salmon. Using a gentle folding motion with a spatula, ensure every piece of salmon is evenly coated. Cover the bowl tightly with plastic wrap and refrigerate. The “cooking” time is crucial: for a rare, silky texture, marinate for 15 minutes. For a firmer, fully opaque texture, marinate for 20-25 minutes. Do not exceed 30 minutes, or the salmon can become tough and chalky.
Common Mistake: Over-marinating is the #1 error in ceviche. Set a timer! The acid will continue to work even after you serve it.
Step 4: Final Assembly and Garnish
Once the salmon has reached your desired doneness, remove the bowl from the fridge. Gently fold in the diced avocado and cucumber. Immediately transfer the ceviche to your serving dish(es) to halt the curing process. Sprinkle with chopped cilantro and toasted sesame seeds. Add microgreens for a professional touch if using.
Beginner’s Corner: Getting It Right the First Time
If this is your first ceviche, don’t worry. Focus on these three pillars:
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4. Yuzu and Ginger Salmon Ceviche
- Total Time: 35 minutes (includes marinating time)
- Yield: 4 servings
Description
A vibrant and refreshing ceviche featuring sushi-grade salmon cured in a bright, aromatic marinade of yuzu, ginger, and chili. This elegant dish is perfect as a light appetizer.
Ingredients
- 1 lb (450g) very fresh, sushi-grade salmon fillet, skin and pin bones removed
- 1/3 cup fresh yuzu juice (about 4-5 yuzu fruits) or a blend of 3 tbsp fresh lime juice + 2 tbsp fresh grapefruit juice + 1 tsp fresh mandarin orange juice
- 2 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp honey or agave syrup
- 1 tbsp finely grated fresh ginger
- 1 small shallot, very finely minced
- 1 small red chili (like Fresno or Thai bird’s eye), seeds removed and finely minced
Instructions
- Cut the salmon into a 1/2-inch (1.25 cm) dice. Place in a non-reactive bowl (glass or ceramic).
- In a separate bowl, whisk together the yuzu juice (or citrus blend), lime juice, lemon juice, soy sauce, honey, grated ginger, minced shallot, and minced chili.
- Pour the marinade over the diced salmon and gently fold to combine, ensuring all pieces are coated.
- Cover the bowl and refrigerate for 20-25 minutes, gently stirring once halfway through. The salmon is ready when the edges turn opaque but the center remains slightly translucent.
- While the salmon cures, prepare your chosen garnishes.
- To serve, use a slotted spoon to divide the ceviche among chilled plates or bowls. Spoon a little of the marinade over the top and garnish immediately.
Notes
Ensure your salmon is the freshest, sushi-grade quality from a trusted source. Do not marinate for more than 30 minutes or the texture will become overly firm and the citrus will ‘overcook’ the fish. For serving, consider garnishes like sliced avocado, microgreens, toasted sesame seeds, or crispy wonton strips. The ceviche is best served immediately after curing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 88
- Sugar: 1
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 6
- Cholesterol: 13
- The Fish is Non-Negotiable: Only use the freshest, sushi-grade salmon from a trusted fishmonger. It should smell clean like the ocean, not “fishy.” When in doubt, ask.
- Embrace the Acid: The citrus juice isn’t just for flavor; it’s what makes the dish safe and palatable by denaturing the proteins. Don’t skimp on fresh-squeezed juice.
- Timing is Everything: Treat the marinate time like cooking on a stove. Check at 15 minutes. The edges will be opaque while the center remains slightly translucent—this is a perfect texture.
Pro Tips & Clever Substitutions
- No Yuzu? The lime-grapefruit-mandarin blend is an excellent stand-in. For a different twist, use pure fresh grapefruit juice for a bittersweet note.
- Protein Swap: This marinade works beautifully with firm white fish like halibut or sea bass, or even large, fresh scallops.
- Heat Adjustment: Control the spice by removing all chili seeds (milder) or leaving them in (hotter). You can also use a dash of sriracha in the marinade.
- Make it Ahead: You can prep the salmon and make the marinade separately up to 2 hours in advance. Combine them only when you are ready to serve for the best texture.
Presenting Your Masterpiece
Presentation elevates ceviche from a simple dish to a restaurant-worthy experience. Serve it in a wide, shallow bowl or on individual chilled plates. For a dramatic effect, use a martini glass or a hollowed-out avocado shell. Provide sturdy, salty vessels for scooping: thick-cut plantain chips add a sweet contrast, while crispy wonton strips offer a nice crunch. A final drizzle of a little extra marinade or a tiny drop of chili oil around the plate adds visual flair.
How This Ceviche Stands Out
Unlike traditional Latin American ceviches that often rely solely on lime or lemon, the inclusion of yuzu and ginger creates a distinctly Asian-inspired profile. Yuzu brings a fragrant, floral acidity that’s less aggressive than pure lime, while ginger adds a warm, spicy depth that lingers on the palate. Compared to a classic Peruvian “leche de tigre” ceviche, this version is more aromatic and complex, less about sheer bracing acidity and more about a harmonious blend of flavors. It’s a lighter, more nuanced take that feels both modern and timeless.
Your Ceviche Questions, Answered
Can I use frozen salmon for ceviche?
Yes, but with a critical caveat. If you are using frozen salmon, it must be labeled “sushi-grade” and have been frozen at -4°F (-20°C) or below for at least 7 days to kill any potential parasites. Thaw it slowly in the refrigerator before using.
How long does salmon ceviche last in the fridge?
Ceviche is best enjoyed immediately. If you must store it, keep it in an airtight container for no more than 12-24 hours. Be aware the texture will continue to change, becoming firmer.
Is it safe to eat raw salmon in ceviche?
The acid in the citrus juice “denatures” the protein, similar to how heat does, making it firm and opaque. However, it does not kill bacteria or parasites to the same degree as cooking with heat. This is why sourcing ultra-fresh, sushi-grade fish from a reputable supplier is the essential safety step.
What can I do with the leftover marinade (“leche”)?
The leftover liquid at the bottom of your bowl is packed with flavor! It’s often called “leche de tigre.” You can sip it as a bold shooter, use it as a base for a salad dressing, or drizzle it over the served ceviche for extra punch.
Can I make this recipe spicy?
Absolutely. For more heat, add the seeds from your red chili, include a second chili, or add a few thin slices of fresh habanero to the marinade. You can also finish with a sprinkle of togarashi (Japanese chili blend).
Final Thoughts
Yuzu and Ginger Salmon Ceviche is more than a recipe; it’s a confident culinary technique that results in a stunning, flavorful dish. It demonstrates how a few pristine ingredients, treated with care and understanding, can create something extraordinary. The process is simple, the wait is short, and the reward is immense—a plate that tastes as vibrant and beautiful as it looks. So, seek out that beautiful piece of salmon, squeeze your citrus, and take the leap. Your taste buds will thank you.
We’d love to see your creation! Did you add a personal twist? How did the timing work for you? Share your experience or any questions in the comments below.
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