Salmon Ceviche with Carica

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Salmon Ceviche with Carica - Serves 4

  • 8 oz Wild salmon, diced into small cubes
  • 1/2 cup Chilean Carica, diced into small cubes
  • 1/2 cup hearts of palm, sliced into 1/8” thick rounds
  • 1/2 of small red onion, thinly sliced
  • 3 Tablespoons extra virgin avocado oil
  • Zest of 2 lemons and reserved juice
  • 1/4 cup fresh lime juice
  • 3 Tablespoons fresh orange juice
  • 3 Tablespoons torn mint leaves
  • 4 Medium sized plates (refrigerated)
  • Salt and pepper to taste
  1. Ceviche should be served cold. Make sure to refrigerate all your products including the serving vessels.

  2. Combine zest of 2 lemons with Chilean extra virgin avocado oil then toss with salmon cubes. Marinate the salmon mixture in the refrigerator for 30 minutes or up to two hours.

  3. In a bowl combine marinated salmon, lemon juice, lime juice, and orange juice and mix well. Marinate for 10 minutes in the refrigerator.

  4. Combine remaining ingredients, and season with salt and pepper to taste.

  5. Distribute the ceviche evenly among the four chilled plates.

  6. Serve and enjoy!

Recipe By
Chef Erio G. Cavalieri