Peruvian Salmon Ceviche

Updated on August 22, 2022

Total Time:

1 hrs 45 mins

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• 3 pounds salmon fillets, cubed

• 4 cups uncooked medium shrimp, peeled and deveined

• 3 quarts water, divided

• ½ cup sea salt, divided

• 4 red onions, thinly sliced

• 1 ¾ cups lime juice

• 1 stalk celery, chopped

• 1 (4 inch) piece fresh ginger root, peeled and chopped

• 8 cloves garlic

• 8 dried red chile peppers

• ½ bunch fresh cilantro, chopped

• 6 lettuce leaves

• 6 fresh lime wedges

1. Combine salmon and shrimp in a large glass bowl. Combine 2 quarts water and 1/4 cup sea salt; stir until salt has dissolved. Pour salt water over salmon and shrimp and set aside for 30 minutes.

2. Mix onions and remaining 1/4 cup sea salt in a bowl and cover with remaining cold water. Set aside for 15 minutes. Drain.

3. Combine lime juice, celery, ginger, garlic, and chile peppers in a blender; blend until smooth. Strain mixture through a sieve.

4. Rinse salmon and shrimp in a sieve under running cold water to wash off the salt. Rinse red onions. Mix salmon, shrimp, and onions in a large bowl. Cover with lime mixture. Set aside for 30 to 40 minutes. Serve garnished with fresh cilantro, lettuce leaves, and lime wedges.

Editor’s Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

I Made It

Nutrition Facts (per serving)

441Calories20g Fat18g Carbs49g Protein

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Nutrition FactsServings Per Recipe8Calories441% Daily Value *Total Fat20g26%Saturated Fat4g20%Cholesterol198mg66%Sodium5499mg239%Total Carbohydrate18g7%Dietary Fiber3g11%Total Sugars4gProtein49gVitamin C47mg233%Calcium116mg9%Iron66mg364%Potassium1055mg22%

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