Equally delicious marinated for 30 minutes or served right away, this Asian-inspired ceviche combines ginger, sesame, and tart fresh lime juice. Tortilla chips are always a great plate-to-mouth delivery system, but give it a try with rice crackers or fried wontons. Any leftovers (as if) can be folded into steamed rice with a splash of soy sauce and sriracha.
- 8 ounces coho or sockeye salmon (pin bones and skin removed), cut into ¼-inch dice
- 1 Persian cucumber, trimmed and cut into ¼-inch dice
- 1 tablespoon finely chopped ginger
- 2 scallions, finely chopped
- 2 tablespoons lime juice
- ½ teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- Sea salt to taste
- ½ ripe Haas avocado, cut into ½-inch pieces
- Tortilla chips, rice crackers, or fried wontons for serving
In a nonreactive bowl, combine the salmon, cucumber, ginger, scallions, lime juice, sesame oil, and sesame seeds, and season with salt to taste. Refrigerate for 30 minutes.
Just before serving, gently fold in the avocado. Serve with tortilla chips, rice crackers, or fried wontons. Enjoy!
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Pair it Up
Look for a citrus-forward Sauvignon Blanc with bright acidity to echo the lime in this ceviche.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.