Facebook0Pin0Reddit0Email0Print0 Salmon Ceviche is a colorful, refreshing salad made with citrusy salmon and fresh vegetables.Serve it with chips or tostadas, avocado, and your favorite hot sauce.I learned how to make ceviche in Aguascalientes, Mexico.

They make it in huge batches for parties with several family members working on it together.Everyone has a job, and they make a few different kinds simultaneously.Serve ceviche with crunchy tostadas, tortilla chips, and even saltine crackers with plenty of hot sauce, mayonnaise, and lots of fresh limes on the side.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsSalmon Ceviche RecipeRecipe ingredients Ingredient notes Salmon: Thaw frozen salmon in a bowl or on a tray overnight in the refrigerator.For quicker thawing, thaw in a bowl of cold (not warm) water.Turn the faucet on and let a thin trickle of cold water run into the bowl, letting the excess water overflow out of the bowl and down the drain.

Remove any skin before cutting in to pieces.Citrus juice: The acid that “cooks” the fish.Lime juice is the most common in Mexico (lemons are not usually available there), but lemon, grapefruit, and orange juice are all great options.You could also use a combination.Carrots: Carrots are a surprise ingredient compared to many other ceviche recipes, but that’s how they make it in Aguascalientes.

It’s perfect.Jalapeños: Remove the seeds for less

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