Ecuadorian Salmon Ceviche Recipe

Serves/Makes: 4


  • 1 pound fresh salmon fillets, cut into cubes
  • 1 cucumber, cut into thin slices
  • 4 gherkins, chopped finely
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon capers
  • 1 tablespoon dill, chopped
  • 1 tablespoon mustard
  • Salt and pepper to taste
How to cook Ecuadorian Salmon Ceviche:
  • Mix the salmon with the lemon juice, olive oil, dill, mustard and salt and fresh milled pepper to taste.
  • Leave to marinate for 1 hour.
  • Add the gherkins and capers and stir.
  • Arrange the cucumber slices on a plate and put the salmon in the middle.
Ecuadorian Salmon Ceviche recipe


Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Ecuadorian Salmon Ceviche serves/makes: 4

The Ecuadorian Salmon Ceviche recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: South American (more South American recipes)

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