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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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