Best Chilean Salmon Ceviche Recipes

CHILEAN SALMON CEVICHE

Chilean Salmon Ceviche image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups lobster stock
2 cups clam juice
1/4 cup orange juice
1/4 cup lime juice
1/2 teaspoon dry mustard
1/8 cup mayonnaise
1/2 cup heavy cream
2 tablespoons grain mustard
1/4 tablespoon aji amarillo
2 (6-ounce) Chilean salmon fillets, cut into very thin slices
1 yellow tomato, diced
1/2 bunch scallions, sliced
1/2 bunch cilantro, leaves chopped
1 bunch chives, chopped
3 sweet potatoes, peeled, steamed and sliced to 1/4-inch pieces

Steps:

Combine lobster stock and clam juice and reduce by half. In a blender mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, whole grain mustard, aji amarillo; then add it to the stock.
In a medium mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives and add in the stock juice.
On a serving platter arrange a bed of sliced sweet potatoes and serve the ceviche on top.

SALMON CEVICHE

Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

Ingredients

¼ teaspoon white sugar
2 ½ tablespoons sea salt
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

Steps:

In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

MANGO SALMON CEVICHE

Mango Salmon Ceviche image

Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

Steps:

Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO

Salmon Ceviche with Citrus, Chiles and Avocado image

Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!

Provided by Josh Capon

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pound skinless salmon fillet, diced
1 red onion, diced
1 to 2 jalapenos (to taste), seeded and diced
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
Kosher salt and freshly ground black pepper
2 medium tomatoes, seeded and diced
3 tablespoons cilantro, chopped, plus a cilantro sprig for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 avocados
1 whole lime, plus lime and/or lemon wedges for garnish
Tortilla chips, for serving

Steps:

Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.