Ceviche With Salmon

Try our quick salmon ceviche – a sophisticated fish salad made with marinated fish, cucumber, avocado, and toasted sesame.

4 servings


  • 400 grams of salmon
  • 1 lime, juice from it
  • 15 grams of ginger
  • 1 handful of sesame seeds
  • 2 green onions
  • 1/2 cucumber
  • 1/2 avocado
  • 1 tsp canola oil
  • 1 tsp sesame oil
  • 1 handful of coriander leaf
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 mini romaine lettuce


  1. Dice the salmon into pieces of about 0.5 cm. Put the cubes in a bowl, pour in the lime juice, and grate the ginger over them. Mix everything together well and marinate the salmon in the lime-ginger juice for about 30 minutes in the fridge.
  2. Roast the sesame seeds without fat over low heat, stirring regularly so that the sesame turns brown but does not burn.
  3. Cut the spring onions into slices, cucumber and avocado into small pieces. Add both to the salmon in the bowl and add oil. Finely chop the coriander leaves and add them as well. Season with salt and pepper.
  4. Pluck the leaves from the romaine lettuce, wash and arrange them on 4 plates. Arrange the ceviche on the leaves and garnish with the toasted sesame seeds.
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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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