Salmon Ceviche with Ginger, Apple, and Cucumber

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Preparation info

  • Serves

    6

    .
    • Difficulty

      Easy

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Ceviche originated in Peru, where it is still very simple—raw seafood with a few chiles and other vegetables, tossed with fresh-squeezed citrus juice just before serving. (Ceviche is not cooked with heat, so using fresh, top-quality fish is essential.) In theory, any raw fish can be cured in citrus, combined with almost anything, and still be called “ceviche.” Chefs can, and do, go wild elaborating on this basic idea, using all types of seafood, and adding everything from caviar to coconut to potatoes. (Some even add a dash of tequila or other liquor, such as gin or vodka.) I love this simple preparation. While it doesn’t stray too far from the classic recipe, the balance of ginger and chile is an exciting change, especially with a hint of sweetness from the apple. Wild salmon is an excellent choice for ceviche, especially colorful, fatty sockeye, which turns an even brighter coral color in the citrus bath. Don’t leave the fish in too long, though, or it will lose its delicacy.

Ingredients

  • 12 ounces best-quality, very fresh wild sockeye salmon or other wild salmon (see note)
  • Kosher salt
  • 4–5 tablespoons fresh-squeezed lime juice
  • 4 tablespoons fresh-squeezed lemon juice
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon minced serrano chile
  • Half a medium cucumber, peeled, seeded, and cut into ¼-inch dice (about ¾ cup)
  • 1 Roma tomato, cored and cut into ¼-inch dice
  • cup red onion, cut into ¼-inch dice
  • ¼ cup tart green apple, peeled and cut into ¼-inch dice
  • cup cilantro leaves, chopped
  • Warm corn tostadas

Method

  1. Remove the skin and any bones from the salmon and cut it into small cubes, about inch square. Place the cubes in a glass bowl and stir in teaspoons of the salt, 4 teaspoons of the lime juice, the lemon juice, ginger, and minced chiles. Cover and refrigerate for 15 to 30 minutes.
  2. Stir in the remaining ingredients, taste for salt and lime, and add more if needed. Serve right away with crisp tostadas.

Variations

  • As always, you may adjust the amount of hot chiles to your liking, or leave them out altogether.
  • Try using diced mango in place of the apple.
  • Serve the ceviche on cucumber slices.

El flojo trabaja doble.

The lazy man works twice as hard.