Salmon Ceviche with Coriander, Chilli & Lime

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a wonderful dish of my friend Ana’s that, thank goodness, has managed to grace our table many times. If you love every single ingredient that goes into something, how can you not love the finished dish? Changing quantities here is very simple: just add more of anything you like. You could also add a little olive oil if you are not using an oily fish such as salmon. Ana says ceviche is often eaten in Peru, using all kinds of fish: you can try prawns (shrimp), squid, mussels, oysters and just about any other fish fillet. This could be served with some firm green leaves and sliced red onions as a salad or with boiled potatoes. It would serve six as an antipasto or four as a salad or light main meal. Ceviche should be prepared at least four hours before you want to eat, to allow the flavours to mingle well and for the fish to ‘cook’ in the lime juice. It is even good the next day.


  • 600 g (1 lb 5 oz) skinned salmon fillet
  • juice of 4 limes
  • 2 or 3 red chillies, seeded and finely chopped
  • 2 tablespoons chopped coriander (cilantro)
  • ¼ teaspoon ground cumin
  • 2 garlic cloves, very finely chopped
  • 4 cm ( inch) piece of ginger, peeled and grated


Remove any bones from the salmon (you can check for bones by stroking the salmon up and down). Slice it into pieces about 1 cm (½ inch) thick and put in a wide, non-metallic bowl.

Pour the lime juice, chilli, coriander, cumin and garlic over the fish and season with salt and pepper. Take the grated ginger between your fingers and firmly squeeze the juice over the salmon (discard the pulp that’s left). Mix through gently, cover with plastic wrap and refrigerate for at least 4 hours before serving.