There’s no need to buy expensive sashimi-grade raw fish to make this super easy and flavoursome homemade Smoked Salmon Ceviche!
Let’s get our Ceviche on
Are your tastes buds ready to dance to the rumba? Get it prepared as your senses are gonna be delighted with this super quick and easy Smoked salmon Ceviche!
This impressive ceviche platter will take you less than 10 minutes to prepare! However, what you’ll end up with is not a simple tasting dish, it’s actually quite fancy. I probably say that a lot don’t I? well it needs to be said because this dish is well balanced with plenty of flavours and gorgeous textures.
Fresh, healthy, delicious and SEXY! Is there anything more appealing than Smoked Salmon Ceviche? If you answered yes then I don’t want to know about it!
Ceviche is a famous and beloved South American dish from Peru. Ingredients commonly added in ceviches are raw fish, lime or lemons, chillies, onions and coriander. Modern versions of ceviches may also have avocado, tomatoes or lettuce.
Sashimi-grade Kingfish, Mackerel, Bream or any firm-fleshed fish are ideal for ceviches. We, however, are going to get a bit creative and dumb things down a little bit and make ours with smoked salmon!
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Why use Smoked Salmon in a Ceviche?
This Smoked Salmon Ceviche is perfect for those who want to enjoy ceviche at home without having to commit to handling, preparing or eating raw fish.
With all the talk of food poisoning and cross-contamination, it can be a little scary. So why not use the next best thing, packaged smoked salmon!
There is no need to go to the fish market and buy expensive sashimi-grade raw fish. You can purchase a packet of smoked salmon at a supermarket. An unopened packet will be good for a couple of weeks when stored in the fridge.
Smoked Salmon Ceviche keeps longer than raw fish ceviche. Ceviche with raw fish must be consumed immediately to prevent food poisoning. Smoked Salmon Ceviche is still good for a couple of hours after it’s made.
It’s quick and simple as smoked salmon comes already thinly sliced and ready to use.
Most importantly, this Smoked Salmon Ceviche is incredibly delicious! It won’t disappoint you as it’s bursting with juicy flavours and texture with every single mouthful.
Good food and social media
Before starting this blog I was never a big user of social media.
It’s the norm nowadays to be active on social media platforms, so much that when people find out that I’ve never had a personal Facebook account they seem shocked. If asked why I don’t have Facebook I tell them that ‘I enjoy not knowing!’
There have been countless times where I have witnessed people cut others off from telling their exciting story only to say, ‘Oh I know, you already told us on Facebook‘. THAT makes me thankful that I don’t have Facebook and because of this, I don’t always know what my friends or relatives have been up to before meeting with them. I perhaps sound a little old fashioned but at times I do enjoy the mystery of what life brings us.
Since creating an Instagram account for this blog I’ve enjoyed the experience immensely. I adore interacting with other passionate foodies and swapping food inspirations and ideas. It’s also amazing to think that we can easily connect when we are all spread out everywhere across the globe!
What I’ve been noticing is that many countries are enjoying warmer weather but it’s freezing here! I guess that’s a good thing as I still have my summer recipes to post, just like this Smoked Salmon Ceviche.
More gorgeous salmon recipes to try:
Smoked Salmon Canapés
Salmon Ceviche with Passionfruit
Salsa Verde with Salmon
Smoked Salmon Bruschetta
Ingredients for Smoked Salmon Ceviche
Smoked salmon – Over here you’ll find smoked salmon in the chilled section of the supermarket. Smoked salmon usually has two varieties to choose from. A salmon fillet that looks cooked (nope) or thinly sliced salmon on a cardboard tray that looks a little raw (get this one!)
Extra virgin olive oil (EVOO) is the highest quality olive oil available. it’s less processed and has a peppery, olive and buttery flavour. EVOO is a must in salads or foods that don’t require cooking as it adds a beautiful flavour and enhances the dish.
Cherry tomatoes or regular chopped tomatoes can be used, as long as it’s not too ripe. I had two varieties of cherry tomatoes leftover in my fridge so I used them in this ceviche.
Lime – It’s common to use fresh lime juice in ceviches but you can swap lime with lemon juice, it’ll still delicious.
How to make Smoked Salmon Ceviche
Step by step guide with photos
In a small bowl add in all the dressing ingredients and whisk until the sugar and salt has dissolved, set aside.
Carefully separate the salmon slices and place them onto a large serving platter. Whisk the dressing and drizzle a tablespoon of it over the salmon slices.
Place the avocado, tomatoes, cucumber on top of the salmon and drizzle another tbsp of dressing.
Top the platter with sliced onions, jalapeños and coriander, drizzle the remaining dressing over the top and serve immediately.
Leftovers – I don’t recommend storing or keeping any leftovers of the smoked salmon ceviche due to food safety reasons.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Smoked Salmon Ceviche
Ingredients
- 350 gm smoked salmon (NOTE 1)
- 1 avocado (sliced thinly)
- 10 cherry tomatoes (sliced in half) (NOTE 2)
- 1 small Lebanese cucumber (chopped into little wedges)
- ½ small red onion (sliced very thinly)
- 2 fresh whole jalapeno peppers (sliced thinly)
- ¼ cup finely chopped coriander (cilantro)
FOR THE DRESSING:
- ¼ cup fresh lime juice (NOTE 3)
- 1 tbsp extra virgin olive oil (NOTE 4)
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl add in all the dressing ingredients and whisk until the sugar and salt has dissolved, set aside.
- Carefully separate the salmon slices and place them onto a large serving platter. Whisk the dressing and drizzle a tablespoon of it over the salmon slices.
- Place the avocado, tomatoes, cucumber on top of the salmon and drizzle another tbsp of dressing.
- Top the platter with sliced onions, jalapeños and coriander, drizzle the remaining dressing over the top and serve immediately.
