Sossy Outdoors: Salmon Ceviche

Salmon fishing! It’s that time of year again where every angler is heading to our oceans in search for our beautiful Chinook. It is the largest of our Pacific Salmon Species. It is high in Omega 3 fatty acids, B12 and protein. In a 100 gram serving the Chinook boasts 26 grams of protein. There are so many ways to create amazing dishes with your salmon. This recipe is simple, flavorful, and doesn’t require cooking!

Ceviche is a Peruvian dish that cooks the fish in the acid of citrus fruit which is a century old method of cooking. On a hot summer day, nothing is more refreshing than a chilled Ceviche with Tortilla Chips. It will please your guests and keep them coming back for more.

There are many different varities of Ceviche and normally a white fish is used. However, Salmon gives it a rich, nutty depth of flavor with a firm texture. After you have cubed your fish into bite size pieces, and immersed in citrus juice, you will notice the transformation of color as it begins to cook the fish.


4 cups of  skinless cubed salmon fillet

1 avocado, pitted, skinned and cubed

1 mango, skinned, pitted and cubed

Juice of 6 limes

1 tablespoon Lime Zest

1 green chili, seeded and chopped

¾ cup chopped cilantro

2 radishes sliced very thin

2 teaspoons black sesame seeds

1 tablespoon Mango Balsamic

1 tablespoon Lime Olive Oil

½ red onion diced small

Kosher Salt to taste


Cube the Salmon and add to a big bowl. Add juice of Limes, lime zest, a pinch of Kosher Salt. Add in Cilantro and stir well. Cover with plastic and place in your fridge for at least 30 minutes to marinate. Stir the salmon 2-3 times over the course of thirty minutes.

In a separate bowl, add your cubed avocado, mango, sliced radishes, red onion, and green chili. Stir well, adding a pinch of Kosher Salt, olive oil and mango balsamic.

Take your salmon out of the fridge and gently stir into your fruit and vegetable mixture. I like to add about another ½ cup of fresh cilantro and sprinkle with black sesame seeds.

Serve with tortilla chips. I like to dish the Ceviche out into a long white deep dish to really show off the color and vibrancy of this spectacular plate.

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