Chilean Salmon Ceviche Recipe - A Refreshing Dish with a Tangy Twist

Chilean Salmon Ceviche

Chilean Salmon Ceviche Recipe - A Refreshing Dish with a Tangy Twist
Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4


Chilean Salmon Ceviche
Chilean Salmon Ceviche

Chilean Salmon Ceviche is a refreshing and flavorful dish that combines the freshness of seafood with the zesty flavors of citrus fruits. This dish is perfect for a light and healthy meal, especially during the warmer months.


Ceviche is a traditional dish from Latin America, particularly popular in countries like Peru and Chile. It is typically made with raw fish or seafood that is marinated in citrus juices, which "cooks" the fish without heat. The addition of various herbs and vegetables adds depth of flavor to the dish.


How to prepare

  1. Combine the lobster stock and clam juice and reduce it by half.
  2. In a blender, mix the orange juice, lime juice, dry mustard, mayonnaise, heavy cream, grain mustard, and aji amarillo. Then, add the mixture to the stock.
  3. In a moderate-sized mixing bowl, combine the salmon, tomato, scallions, cilantro, and chives. Add this mixture to the stock juice.
  4. On a serving platter, arrange a bed of sliced sweet potatoes and serve the ceviche on top.


  • Substitute the salmon with another type of fish, such as halibut or shrimp.
  • Add diced avocado or mango for a creamy and sweet twist.
  • Mix in some diced jalapenos for an extra kick of heat.

Cooking Tips & Tricks

Make sure to use fresh, high-quality salmon for the best results.

- Marinate the salmon in the citrus juice for at least 30 minutes to allow the flavors to meld together.

- Adjust the amount of aji amarillo to suit your spice preference.

- Serve the ceviche immediately after preparing to enjoy it at its freshest.

Serving Suggestions

Serve the Chilean Salmon Ceviche with a side of crispy tortilla chips or toasted bread for added texture. You can also serve it over a bed of mixed greens for a refreshing salad option.

Cooking Techniques

Use a sharp knife to thinly slice the salmon for a more delicate texture.

- Be sure to refrigerate the ceviche while marinating to keep it fresh and safe to eat.

Ingredient Substitutions

Use Greek yogurt instead of mayonnaise for a lighter option.

- Substitute aji amarillo with sriracha or another hot sauce.

Make Ahead Tips

You can prepare the marinated salmon mixture ahead of time and keep it refrigerated until ready to serve. Just add the fresh herbs and vegetables right before serving for the best flavor.

Presentation Ideas

Arrange the Chilean Salmon Ceviche on a large platter and garnish with additional cilantro leaves and a sprinkle of black pepper for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or a dry Riesling, to complement the citrus flavors of the ceviche.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 1 day. Do not freeze as the texture of the fish may change. Serve chilled.

Nutrition Information

Calories per serving



- Total Carbohydrates: 23g

- Dietary Fiber: 3g

- Sugars: 6g


- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g


- Protein: 24g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 10% DV


Contains: Fish, Eggs


Chilean Salmon Ceviche is a nutrient-dense dish that is rich in protein, healthy fats, and essential vitamins and minerals. It is a great option for those looking for a light and flavorful meal.


Chilean Salmon Ceviche is a delicious and healthy dish that is perfect for a light and refreshing meal. With the zesty flavors of citrus fruits and the freshness of salmon, this dish is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Chilean Salmon Ceviche. It was a warm summer day, and I was strolling through the bustling markets of Santiago, Chile. The air was filled with the tantalizing aroma of spices and fresh seafood, and my senses were overwhelmed by the vibrant colors of the fruits and vegetables on display.

As I made my way through the maze of stalls, my eyes landed on a small, unassuming booth tucked away in a corner. The vendor, a friendly older woman with a twinkle in her eye, was diligently preparing a batch of ceviche. I watched in awe as she expertly diced the fresh salmon, squeezed the limes, and added the perfect amount of onion, cilantro, and chili peppers to the mix.

Intrigued by the process, I struck up a conversation with the woman, asking her about the origins of her recipe. She smiled warmly and began to recount the story of how she learned to make Chilean Salmon Ceviche from her own grandmother many years ago.

According to her, the recipe had been passed down through generations in her family, originating from the coastal regions of Chile where fresh seafood was abundant. She explained that the key to a delicious ceviche was to use the freshest ingredients possible and to let the flavors marinate together for just the right amount of time.

Captivated by her tale, I asked if she would be willing to share her recipe with me. To my delight, she agreed, and we spent the rest of the afternoon chatting and exchanging cooking tips.

Back at my humble kitchen in the countryside, I set to work recreating the Chilean Salmon Ceviche recipe I had learned that day. I carefully selected a beautiful piece of salmon from the local fishmonger and set about preparing the other ingredients, just as the woman had shown me.

As I diced the salmon and squeezed the limes, I couldn't help but feel a sense of connection to the coastal regions of Chile and the generations of women who had passed down this recipe. The familiar scents of cilantro and chili peppers filled the air, and I knew I was on the right track.

After letting the ceviche marinate for just the right amount of time, I eagerly took my first bite. The flavors exploded in my mouth – the tangy lime, the spicy chili peppers, the fresh salmon – it was a symphony of tastes that danced on my taste buds.

I knew then that I had stumbled upon a treasure of a recipe, one that I would cherish and pass down to my own family in the years to come. The Chilean Salmon Ceviche had not only filled my belly with its deliciousness but had also filled my heart with a sense of tradition and connection to a culture far from my own.

And so, every time I prepare this dish now, I am transported back to that warm summer day in Santiago, chatting with the friendly vendor and learning the secrets of her family recipe. It serves as a reminder of the power of food to bring people together, to create memories, and to preserve traditions for generations to come. The Chilean Salmon Ceviche will always hold a special place in my heart, a symbol of the rich tapestry of flavors and stories that make up our world.


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