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

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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