Salmon Ceviche Bristol Bay Sockeye

Salmon ceviche is a vibrant, refreshing dish where citrus juice gently "cooks" thin slices of wild sockeye salmon without any heat. Bristol Bay sockeye is ideal for ceviche because its firm texture holds up during the curing process and its deep-red color creates a stunning presentation. The citrus cure firms the exterior while leaving the center silky, resulting in a texture similar to sashimi with bright, zesty Latin-American flavors.

Ingredients

• 1 lb wild sockeye salmon portions, skinned and sliced into thin strips or 1/4-inch cubes
• 1/2 cup fresh lime juice (about 6 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup fresh orange juice (about 1 orange)
• 1/2 medium red onion, thinly sliced
• 1 jalapeño, seeded and finely diced
• 1/2 cup fresh cilantro, roughly chopped
• 1 ripe avocado, diced (add just before serving)
• 1/2 cup cherry tomatoes, quartered
• 1 Persian cucumber, diced
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• Tortilla chips, plantain chips, or lettuce cups for serving

Instructions

1. Slice the salmon: Using a sharp knife, cut the skinless salmon into thin strips (about 1/4-inch thick) or small cubes. Thinner cuts cure faster and more evenly. Keep the fish very cold while cutting.
2. Combine with citrus: Place the salmon in a glass or ceramic bowl (never metal, which can react with the acid). Pour the lime, lemon, and orange juices over the fish. The salmon should be mostly submerged. Toss gently to coat.
3. Add the initial aromatics: Add the sliced red onion, diced jalapeño, and half of the cilantro. Season with salt and pepper. Stir gently to combine.
4. Cure in the refrigerator: Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours. The salmon will gradually turn opaque around the edges while remaining slightly translucent in the center. Stir gently once halfway through.
5. Add fresh toppings: Just before serving, drain about half of the citrus liquid. Add the diced avocado, cherry tomatoes, cucumber, and remaining cilantro. Drizzle with olive oil and toss gently.
6. Taste and adjust: Check the seasoning and add more salt, lime juice, or a pinch of pepper as needed. The ceviche should taste bright, citrusy, and slightly briny.
7. Serve immediately: Spoon into small bowls or onto a platter. Serve with tortilla chips, plantain chips, or in lettuce cups for a Whole30 and Paleo-friendly option.