Salmon Ceviche

About This Recipe

Yield:about 6
This recipe appears in: Delicious Ways to Break the Fast on Yom Kippur


  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped red onion
  • 1/4 cup finely chopped jalapeño pepper (with or without seeds, depending on how hot you want it)
  • 1/4 cup finely chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 3/4 to 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 pounds salmon fillet, on its skin and in one piece approximately 8-inches long and 8-inches wide


  1. 1

    In a small bowl, mix together all the ingredients, except the salmon.

  2. 2

    Assemble the dish at least 2 1/2 hours before serving and as much as 12 hours: With a very sharp, long-bladed knife, slice the salmon as thin as possible, working at a sharp diagonal and cutting in the same direction as the grain of the fish—in other words, the way smoked salmon is usually sliced. Discard the skin.

  3. 3

    Arrange half the salmon slices in one layer (they may be very slightly overlapping) in a large, shallow serving dish or 9- by 12-inch glass (or stainless steel) baking (or roasting) pan.

  4. 4

    Drizzle on half the sauce.

  5. 5

    Cover with the rest of the salmon slices and spread with the remaining sauce.

  6. 6

    Keep refrigerated until ready to serve.

  7. 7

    Serve with wedges of lime, if desired, and thinly sliced white toast or black bread.


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