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Wild Salmon Ceviche

  • 8- ounce wild salmon fillet, bones and skin removed (preferably sockeye salmon)
  • 3 Tbsp fresh lime juice (from ~2 limes)
  • 1 Tbsp hazelnut oil (or other light-flavored oil, such as almond oil)
  • 1 tsp toasted sesame oil
  • 1 small jalapeno pepper, minced (seeds and ribs removed if you don’t like things too spicy)
  • 1-2 Tbsp minced shallot
  • 1-2 Tbsp minced fresh ginger (see notes)
  • ¼ tsp sea salt
  • Optional garnish: extra jalapeno or minced chives
  • Serving suggestion: thinly sliced kohlrabi or cucumber


  1. Using a very sharp fish knife, slice salmon into one-eighth inch slices. Cut each slice into small squares.
  2. In a medium-sized bowl, mix all remaining ingredients.
  3. Add salmon. Toss to coat.
  4. If you like the texture of raw salmon, serve immediately. If not, let the fish marinate for 30 minutes or longer to allow the lime juice to “cook” the fish.

Recipe Notes

NOTE: If serving with kohlrabi, peel then slice into discs (I use this mandolin set on the thinnest setting).

Learn how to mince ginger properly in this post.