Ceviche De Salmon (gf)** Recipe

Prepare salmon

Trim any remaining skin or connective tissue from the salmon. Pat the fillet dry with paper towels. Cut salmon into 1/2-inch (1–1.5 cm) cubes — uniform pieces ensure even 'cooking' in the citrus.

Slice onion and mellow

Thinly slice the red onion and place in a bowl of cold water for 5 minutes, then drain and pat dry. This reduces sharpness while keeping crunch.

Make citrus marinade

In a non-reactive bowl, combine the lime juice, lemon juice, and orange juice (if using). Whisk in the sea salt and black pepper until dissolved. Taste and adjust — the marinade should be bright and slightly salty.

Marinate salmon

Place the cubed salmon in the citrus marinade, making sure the fish is mostly submerged. Cover and refrigerate for 20–30 minutes, stirring once halfway through. The salmon should change color at the edges but remain slightly translucent in the center — it will continue to firm up as it chills.

Prepare mix-ins

While the salmon marinates, finely mince the jalapeño (remove seeds for less heat), dice the mango and avocado, chop the cilantro, and if using, seed and dice the cucumber.

Drain and combine

After 20–30 minutes, drain off about half of the citrus marinade (reserve some if you want a saucier ceviche). Transfer the marinated salmon to a serving bowl. Add the thinly sliced red onion, mango, jalapeño, and cilantro. Gently fold in the avocado so it doesn't mash. Drizzle the olive oil over the mixture and fold to combine. Adjust seasoning with additional salt and pepper to taste.

Plate the ceviche chilled on shallow bowls or a platter. Garnish with cucumber (if using), microgreens or extra cilantro, and lime wedges on the side. Serve immediately with gluten-free tortilla chips or plantain chips for scooping. If you prefer a slightly firmer texture, let the assembled ceviche rest for 5–10 minutes in the refrigerator before serving.