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Salmon And Avocado Ceviche Recipe | Gourmet Food Store

Salmon And Avocado Ceviche Recipe

A fresh and bright appetizer of fresh salmon, smoked salmon and scallops. The acidity of the lime juice "cooks" the raw seafood, ceviche-style, so the recipe doesn't require cooking, but it's still safe to eat.

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Yield: Serves 4 to 6

Salmon And Avocado Ceviche Recipe Instructions

For the Ceviche
  • 8 oz. fresh salmon, cold
  • 2 oz. fresh scallops, sliced
  • 3 oz. Smoked salmon
  • 1 medium Granny smith apple cut in mini cubes
  • 1 scallion or green onion cut in mini rounds
  • Zest and Juice of 1 lime
  • Juice of 1 orange
  • 2 tablespoons of olive oil
  • Flaky sea Salt and freshly ground Black pepper to taste
  • 1 tablespoon chopped fresh mint , peppermint or lemon verbena
  • 1 Avocado cut in slices

For the Dressing
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Sea salt to taste

  1. Dice the fresh salmon and the smoked salmon in ¼ in. or smaller cubes. It is good to leave the fresh salmon 15 to 20 min in the freezer before cutting it because it will be firm and easier to cut.
  2. Combine the 2 salmons with the scallops, the chopped scallions, the apple, the zest and the lime juice , half of the orange juice, the oil, sea salt and pepper, to taste and mint. Mix well ,cover and put in the fridge.
  3. Form the tartare. If using a ring mold, start with the avocado base. Arrange slices of avocado to cover the bottom. Sprinkle the avocado with a little orange juice to avoid discoloration and season lightly with salt. Spread the salmon mixture on top and garnish with mint
  4. Remove ring mold or invert jar onto a plate. Mix all the dressing ingredients together and serve over the tartare.

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