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Chilean salmon ceviche recipe
Chilean Salmon Ceviche Recipe

Chile is the second largest producer of salmon in the world, and as such, one of its most versatile and coveted products. Chilean salmon and avocado ceviche is undoubtedly one of the favorites around the world, a recipe that brings together two of the best ingredients of local gastronomy.

How to make Salmon Ceviche?

The first and most important step is to always use fresh or completely thawed salmon (at least 24 hours outside the freezer in a normal cold environment) and traditional Chilean ingredients such as avocado, green chili, Pica lemon, Cahuil salt, etc.

Nutritional Information

Category: Appetizers
Cuisine: Chilean
Calories: 400
Preparation: 15 minutes
Servings: 6 people

Salmon Ceviche with Avocado recipe


  • 1 kg of salmon fillet
  • 60 ml of vegetable oil
  • 4 Pica lemons
  • 2 avocados, diced
  • 1 red onion, sliced ​​julienne or feather
  • 1 minced garlic clove
  • 1 finely chopped green chili
  • ½ pepper, diced
  • ½ bunch of cilantro
  • Lemon zest
  • Fresh ginger
  • Sea salt
  • Pepper


  1. Clean and cut the salmon fillet into 1 to 2 centimeter cubes, place in a large bowl, pour the vegetable oil, season with salt and pepper to taste, grate some ginger, mix everything and set aside.
  2. Cut the onion into very thin julienne and let it rest for about 3 minutes in a container with cold water and salt, strain the water, add the minced garlic, mix to integrate and set aside.
  3. In a medium bowl, mix the lemon juice and vegetable oil, stir and set aside.
  4. In the bowl containing the salmon, add the onion and minced garlic, the lemon and oil mixture, mix everything, cover with plastic wrap and refrigerate for about 10 minutes.
  5. Serve the salmon ceviche immediately, complement with the finely chopped green chili, pepper, avocado and cilantro to taste.

Tips for a perfect salmon ceviche

  • Always use very fresh or completely thawed salmon, and the optimal size of the cut should be approximately 1½ centimeters.
  • Do not squeeze the lemons, but rather cut them into quarters, ideally with a non-metallic knife, and extract their juice without squeezing them too hard.

Chilean salmon

The species of salmon cultivated in Chile were introduced in the early 19th century for sport fishing purposes, and today salmon farming is one of the most important economic activities in the country.

Did you know?

The main species of salmon marketed are rainbow trout (Oncorhynchus mykiss), Atlantic salmon (Salmo salar), and coho salmon (Oncorhynchus kisutch).


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