Hamdi Saidani This Gordon Ramsay Salmon Ceviche is a fresh and vibrant recipe, which is made with sushi-grade salmon and a zesty lime marinade. It’s the ultimate elegant appetizer, ready in about 20 minutes, plus curing time. The citrus marinade gently “cooks” the fish, resulting in a firm, silky texture, balanced by creamy avocado, fresh cilantro, and a subtle kick of chili.
Gordon Ramsay Salmon Ceviche Ingredients
- 1 pound very fresh, sushi-grade salmon fillets, skin removed
- ¼ cup fresh lime juice (from about 2-3 limes)
- 1 ripe tomato, finely diced
- ¼ cup minced red onion
- 2 tablespoons minced fresh cilantro
- 1 clove garlic, minced
- ½ teaspoon chili paste or sauce (like Sriracha)
- ¼ teaspoon ground cumin
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon white sugar
- ¼ cup extra virgin olive oil
- 1 avocado, sliced or diced
- Tortilla chips or tostones, for serving
How To Make Gordon Ramsay Salmon Ceviche
- Prepare the Salmon: Using a very sharp knife, slice the salmon fillet as thinly as you can. Place the sliced salmon in a medium glass or stainless steel bowl (a non-reactive bowl is essential).
- Make the Marinade: In a separate small bowl, whisk together the fresh lime juice, sugar, sea salt, chili paste, pepper, and cumin until the sugar and salt have dissolved.
- Combine and Cure: Stir the olive oil, minced garlic, red onion, diced tomato, and cilantro into the marinade. Pour this mixture over the thinly sliced salmon and gently fold to coat every piece.
- Chill and “Cook”: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. During this time, the acid in the lime juice will “cook” the salmon, turning it opaque and firming up its texture.
- Finish and Serve: Just before serving, drain any excess liquid from the bowl. Gently fold in the sliced or diced avocado. Let the finished ceviche rest for about 15 minutes at room temperature to take the chill off and allow the flavors to meld. Taste and adjust the salt if needed, then serve immediately with tortilla chips.
Recipe Tips
- How to get perfectly “cooked” ceviche? The most important secret is the timing. A short cure (30 minutes) will result in a texture similar to sashimi, while a longer cure (4 hours) will yield a much firmer, more opaque fish. Do not let it marinate for more than 4 hours, as the fish can become tough.
- Why use sushi-grade fish? This is a non-negotiable safety step. Since the salmon is not cooked with heat, you must use a very high-quality, fresh fish that is labeled as “sushi-grade” or “sashimi-grade.” This ensures it is safe to be consumed raw or lightly cured.
- How to get a balanced, not just sour, flavor? Balancing the acidity is key. The small amount of sugar or honey helps to round out the sharp tang of the lime juice, while the olive oil adds a rich, fruity note. Don’t skip these ingredients.
- Why add the avocado last? Avocado is delicate and can become mushy if it’s mixed too much or if it sits in the acidic marinade for too long. Gently folding it in just before serving ensures it stays creamy and holds its shape.
What To Serve With Salmon Ceviche
This is a classic light and refreshing appetizer that is perfect for a summer gathering or a special dinner. It is best served with something crunchy for scooping:
- High-quality tortilla chips or tostones (fried plantain chips).
- Crisp lettuce cups (like butter lettuce or little gem).
- A selection of gourmet crackers or toasted baguette slices.
- A crisp, cold glass of Sauvignon Blanc, Pinot Grigio, or a light beer.
How To Store Salmon Ceviche
- Best Eaten Fresh: Ceviche is at its absolute best within a few hours of being made.
- Refrigerate: As the original recipe notes, leftovers should be kept chilled and eaten within 1 day. Be aware that the texture of the salmon will continue to firm up and change as it sits in the acidic marinade.
Salmon Ceviche Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 450 kcal
- Carbohydrates: 15g
- Protein: 35g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is the fish in ceviche raw?
No, it’s not technically raw. The process of marinating the fish in a strong citrus acid, like lime juice, causes a chemical reaction called denaturation. This changes the proteins in the fish in a similar way to cooking with heat, turning the flesh firm and opaque.
Can I use a different kind of fish?
Yes. This method is classic for firm, white-fleshed saltwater fish. A high-quality, sushi-grade sea bass, snapper, or halibut would be a fantastic substitute for the salmon.
Why did my ceviche turn out tough?
Tough ceviche is almost always the result of over-curing. Either the fish was cut into pieces that were too small, or it was left in the acidic marinade for too long (more than 4-6 hours). This causes the proteins to tighten up too much, resulting in a rubbery texture.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Niçoise Salad Recipe
- Gordon Ramsay Salmon Burger Recipe
- Gordon Ramsay Beetroot-Cured Salmon Recipe
Gordon Ramsay Salmon Ceviche Recipe
Description
A bright, fresh, and elegant salmon ceviche with a zesty lime marinade, creamy avocado, fresh cilantro, and a subtle kick of chili.
Ingredients
Instructions
- Slice the salmon very thinly and place it in a medium, non-reactive (glass or stainless steel) bowl.
- In a separate small bowl, whisk together all the marinade ingredients until the sugar and salt are dissolved.
- Stir the olive oil and all the u0022mix-inu0022 ingredients into the marinade.
- Pour the marinade over the salmon and gently fold to coat.
- Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Just before serving, drain any excess liquid and gently fold in the fresh avocado.
Notes
- u003cliu003eu003cstrongu003eUse Sushi-Grade Fish:u003c/strongu003e The most important tip is to use only very fresh, high-quality salmon that is labeled as u0022sushi-gradeu0022 or u0022sashimi-gradeu0022 to ensure it is safe to be consumed this way.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Over-Cure:u003c/strongu003e Do not marinate the delicate salmon for more than 4 hours. Over-curing is the number one cause of a tough, rubbery texture. 30 minutes is perfect for a sashimi-like feel.u003c/liu003eu003cliu003eu003cstrongu003eUse a Non-Reactive Bowl:u003c/strongu003e You must use a glass, ceramic, or stainless steel bowl. The acid in the lime juice can react with metals like aluminum or copper and impart a metallic taste to your food.u003c/liu003e
