Spicy Salmon Ceviche

A perennial favorite...


prep 1:00       total 3:00


8 servings



1-1/2 lb. fresh Copper River sockeye salmon
9 poblanos
6 red jalapeƱos
2 roma tomatoes, diced small
1/2 sweet onion, diced small
1 bunch cilantro, minced
1 lg. pink grapefruit, juiced
1 navel orange, juiced
2 lg. lemons, juiced


Roast one of the poblanos and all of the jalapeƱos over an open flame or under a broiler until skin is blackened. Then place in a small bowl and cover with plastic. Allow to sit for at least five minutes, then peel, remove the seeds, and dice.

Cut salmon fillets into 1/2 inch cubes. Place in a non-reactive bowl or pan.

Add the rest of the ingredients, and marinate for at least 2 hours.

Remove tops and seed pods from remaining poblanos and carefully place them in martini glasses.

When ceviche is done marinating, place portions in each poblano and serve.

Author's Comments

Suggestion: If you get your salmon with the skin on, scale it and fry it into crackers to eat with.

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