Salmon Ceviche

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salmon_ceviche
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I ordered “lomi lomi salmon” off a menu at a small mom and pop neighborhood restaurant. What a surprise I had when the dish was made with fresh salmon and not the traditional salted salmon we are all so accustomed to here.

The combination of flavors in this Salmon Ceviche recipe marry well with the fresh salmon. Feel free to serve immediately or allow to marinate.

salmon_ceviche
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Salmon Ceviche

I ordered “lomi lomi salmon” off a menu at a small mom and pop neighborhood restaurant. What a surprise I had when the dish was made with fresh salmon and not the traditional salted salmon we are all so accustomed to here.
The combination of flavors in this Salmon Ceviche recipe marry well with the fresh salmon. Feel free to serve immediately or allow to marinate.
Prep Time25 mins
Active Time0 mins
Marinate:45 mins
Total Time1 hr 10 mins
Course: Appetizer, Side Dish
Cuisine: American, Hawaiian
Keyword: lomi lomi salmon, salted salmon, salmon ceviche
Yield: 4 Servings.
Author: Deirdre K Todd

Materials

  • 8 oz. fresh salmon skin and bones removed, coarsely chopped
  • 12 cherry tomatoes, quartered
  • 1/2 c. red onion, minced
  • 1/4 c. fresh cilantro, finely chopped
  • 1/4 c. lime juice
  • 2 TB green onion, green parts only, finely chopped
  • 1 serrano chilie, finely chopped
  • pinch salt

Garnish:

  • shredded cabbage

Instructions

  • In a mixing bowl, combine tomatoes, onion, cilantro, lime juice, green onion, chilie and salt.
  • Gently fold in salmon.
  • Refrigerate 30-45 minutes; drain well.

How To Serve:

  • For service; arrange on a bed of cabbage.
  • Optional to serve immediately.
  •  Serves 4.
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