Salmon And Seabass Ceviche Recipe

Check and dice fish

Pat the salmon and seabass dry with paper towels. Trim any remaining sinew. Cut into 8–10 mm (about 1/3 inch) dice so pieces are uniform for even cure.

Make the citrus brine

In a non-reactive bowl combine the lime juice, lemon juice and cold water. Stir in the coarse sea salt and granulated sugar until dissolved. Taste briefly — the mix should be bright, tangy and slightly salted to help cure the fish.

Marinate the fish

Add the diced salmon and seabass to the citrus brine, gently stirring to submerge all pieces. Cover and refrigerate for 10–15 minutes — the fish will opaque slightly but should remain tender. Check one piece at 10 minutes for texture; do not over-marinate or the fish will become rubbery.

Combine aromatics

While the fish marinates, in a separate bowl mix the finely chopped red onion, aji amarillo paste, grated ginger (if using), minced garlic, chopped cilantro stems and the cucumber dice. Stir to combine so the aji is evenly distributed through the veg.

Season aromatics

Add the extra-virgin olive oil, black pepper and optional chili flakes to the aromatics. Stir and set aside to let flavors marry for the duration of the fish marinade.

Drain fish

When the fish is ready (10–15 minutes), use a slotted spoon to transfer the fish from the citrus brine into the bowl with the aromatics. Reserve a couple of tablespoons of the citrus liquid to loosen the ceviche if needed.

Mix and taste

Gently fold the fish with the aromatics so the pieces stay intact. Add the sweet corn and fold again. If the mixture appears dry, add 1–2 tablespoons of the reserved citrus liquid. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed.

Add avocado and herbs

Just before serving, fold in the diced avocado and most of the chopped cilantro leaves, reserving a little for garnish. Avoid over-mixing to keep avocado from turning mushy.

Plate and garnish

Spoon the ceviche into chilled small bowls or onto a platter. Scatter remaining cilantro leaves or microgreens on top and drizzle a light extra-virgin olive oil if desired. Serve immediately with tortilla or plantain chips.

Serve the ceviche immediately for best texture. Leftovers can be refrigerated up to 12 hours, but the texture of the fish and avocado will change as the citrus continues to cure. If preparing in advance, keep avocado separate until service.