Sophisticated Salmon Ceviche

Sophisticated Salmon Ceviche


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About this recipe: An elegant, fresh and delicious seafood appetiser that will melt in your mouth. Cubed salmon is cured in lemon and orange juice, then served in small glasses with leeks and a tangy vinaigrette.


Serves: 6 

  • 1 leek, white part only
  • 1 lemon
  • 1 orange
  • 1 salmon fillet, cut into small cubes
  • sea salt and pepper to taste
  • 3-4 tablespoons oil
  • orange or lemon zest, for garnish

Prep:15min  ›  Cook:10min  ›  Extra time:30min curing  ›  Ready in:55min 

  1. Squeeze juice from orange and lemon. Set aside 2 tablespoons for the vinaigrette.
  2. Marinate the salmon in the remaining orange and lemon juice. Season with salt and pepper. Chill for 30 minutes.
  3. Meanwhile, cook the leek in a pressure cooker for 10 minutes. Cool and cut into thin strips.
  4. To make the vinaigrette: mix together reserved fruit juice with salt, pepper an 3-4 tablespoons oil.
  5. To each glass, add 1 teaspoon leek, 1 teaspoon vinaigrette and 2 tablespoons salmon. Decorate with lemon or orange zest.

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