Smoked Salmon Ceviche with Vinaigrette

Smoked Salmon Ceviche with Vinaigrette


Serve: 6
  • 1/2 pound of smoked salmon, cut into 1/4 inch dice

  • 1/2 lime and juice of 2 limes

  • 1/4 cup extra virgin olive oil

  • 2 ripe Hass avocados

  • 1 bunch fresh cilantro

  • 2 large tomatoes, seeded and cut into 1/4 inch dice

  • 2 jalapeno chilies, remove seeds and membrane removed and mince

  • 1 teaspoon Tabasco sauce

  • 1 teaspoon roasted garlic puree

  • Freshly ground pepper and kosher salt


  1. Cut each avocado into half and remove the pits. Tap on the middle of the pit with the heel of knife should enable you to pull it out.)

  2. Score the avocado flesh into a 3/8 inch crosshatch pattern and scoop into a small bowl.

  3. Squeeze the lime half over the avocado and toss lightly.

  4. Cover the small bowl and set aside.

  5. Remove 6 nice cilantro sprigs for garnish. Finely chop the remainder and place in a bowl with all the remaining ingredients, including salt and pepper to taste.

  6. Stir well, cover, and place in the refrigerator for 1 hour to allow the flavors to meld.

  7. Add the salmon to the lime vinaigrette to marinate at about 20 minutes before serving.

  8. Fold the avocado into the salmon and vinaigrette during serving time.

  9. Season with salt, pepper and some lime juice.

  10. Put the mixture into 6 martini glasses and garnish with the reserved cilantro sprigs.

More about Smoked Salmon Recipes

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