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Salmon And Avocado Ceviche Recipe
  |   May 21, 2019   |  
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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Cook Time:
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Yield: Serves 4 to 6

Salmon And Avocado Ceviche Recipe

For the Ceviche

For the Dressing

  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.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes, Smoked Salmon Recipes
Recipes by Course or Meal: Breakfast and Brunch Recipes
Recipes by Occasion: Easter Recipes, Labor Day and 4th of July Recipes
Recipes by Cuisine: Italian Recipes
Recipes by Season: Spring and Summer Recipes

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