Gordon Ramsay Salmon Ceviche Recipe 

This easy salmon ceviche is light, zesty, and full of fresh flavors. Made with sushi-grade salmon, a tangy lime marinade, and creamy avocado, it’s a simple yet impressive dish for any occasion. Perfect as an appetizer or a healthy, refreshing meal!

Ingredients Needed:

• ¼ teaspoon white sugar
• ½ teaspoon sea salt, or to taste
• ½ teaspoon chili paste or sauce
• ¼ cup fresh lime juice
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon cumin
• ¼ cup extra virgin olive oil
• 1 clove garlic, minced
• ¼ cup minced red onion
• 1 ripe tomato, finely diced
• 2 tablespoons minced fresh cilantro
• 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
• 1 avocado, sliced

How To Make Salmon Ceviche Recipe?

1. Mix the Marinade: Combine sugar, salt, and chili paste in lime juice in a large glass or plastic bowl. Add pepper and cumin, then stir well.
2. Add the Fresh Ingredients: Stir in olive oil, minced garlic, red onion, diced tomato, and cilantro until well combined.
3. Marinate the Salmon: Gently add the thinly sliced salmon, coating it evenly in the marinade. Cover and refrigerate for 4 hours.
4. Add Avocado and Serve: Drain the excess liquid from the salmon, then gently stir in the avocado slices. Let it rest at room temperature for 15 minutes before serving.

Recipe Tips:

• Use Fresh Sushi-Grade Salmon: Always choose sushi-grade salmon for the best taste and safety. Freshness is key to making ceviche, as the lime juice will “cook” the salmon.
• Slice Salmon Thinly: Thin slices allow the lime juice to evenly marinate the fish, giving it a tender texture and perfect flavor.
• Chill Properly: Let the salmon marinate in the fridge for the full 4 hours. This time is essential for the flavors to develop and the fish to “cook” properly.
• Drain Excess Liquid Before Adding Avocado: This keeps the avocado fresh and prevents the ceviche from becoming watery or mushy.
• Taste and Adjust the Marinade: Before adding the salmon, taste the lime mixture to ensure it has the right balance of salt, spice, and acidity. Adjust to your liking for the best flavor.

How To Store Leftovers?

First, let the leftover salmon ceviche sit at room temperature until it cools. Then transfer it to an airtight container and refrigerate it for up to 1 day. Avoid storing it longer, as the salmon will continue to marinate and may lose its texture.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 420mg
• Potassium: 750mg
• Total Carbohydrate: 6g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon Cakes Recipe 
• Gordon Ramsay Bbq Salmon Recipe 
• Gordon Ramsay Christmas Breakfast Salmon Recipe