Salmon Ceviche

one of my favorite low-fat dishes, great for lunch, dinner, or midnight snack


1lb Salmon filet, skinless, 1/4″x1/4″cubes

1 medium red onion, thinly sliced

1 bunch of Cilantro, chopped

1 red bell pepper, ribs removed, small dice

2.5 cups of lime juice

2 Tblsp of your favorite hot sauce

Salt, to taste

a couple of you favorite ice-cold beers


1. Add everything together into a large food storage bag and mix well by hand before sealing the bag, make sure to get as much air out as possible. By removing the air this will help to promote even cooking and seasoning as opposed to leaving everything in a bowl. Place in the fridge for about 1 to 1.5 hours.

2. Pull out the ceviche, crack open the beer and enjoy

Side notes

– Some may question the cooking time, but with the small unified dice and the food storage bag technique the fish cooks faster than it would had you left it in big chunks and sitting in a bowl or pan.

– For the onions I like to use a mandolin to get those consistent thin cuts

– The ribs of the bell pepper is perfectly fine to eat but removing it just gives it a nicer presentation


One thought on “Salmon Ceviche

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s