Gordon Ramsay Salmon Ceviche Recipe
Are you looking for a fresh and fancy meal? This Gordon Ramsay Salmon Ceviche Recipe is perfect for you. I first tried this Gordon Ramsay Salmon Ceviche Recipe on a hot summer day.
Ingredients
- 500 g fresh sushi-grade salmon skinned and deboned
- 3 large limes juiced
- 1 lemon juiced
- 1 small red onion very thinly sliced
- 1 red chili seeded and finely chopped
- 1 small bunch of fresh cilantro chopped
- 1 ripe avocado diced
- 2 tablespoons extra virgin olive oil
- A pinch of sea salt
- A pinch of cracked black pepper
Instructions
Prepare the Salmon
- Start by washing your salmon under cold water. Pat it very dry with paper towels. Use a sharp knife to cut it into small cubes. Make sure the cubes are about 1 cm thick. Small pieces absorb the lime juice much better.
Slice the Vegetables
- Peel your red onion and slice it into thin half-moons. Chop the red chili very finely. Remove the seeds if you want less heat. Fresh vegetables add a nice crunch to the Gordon Ramsay Salmon Ceviche Recipe.
Marinate the Fish
- Place the salmon cubes in a glass bowl. Pour the lime and lemon juice over the fish. Ensure the liquid covers the salmon completely. The acid will start to turn the fish opaque. This is the "cooking" process.
Add the Aromatics
- Toss in the sliced red onions and chopped chilies. Add a generous pinch of sea salt and pepper. Stir the mixture gently with a spoon. You want the flavors to blend without breaking the fish cubes. Let it sit for 10 minutes.
Add Final Touches
- Right before serving, add the diced avocado and cilantro. Drizzle the extra virgin olive oil over the top. The oil adds a smooth richness to the dish. Mix one last time very carefully to avoid mashing the avocado.
Plate and Serve
- Spoon the ceviche into chilled bowls or a platter. Garnish with a few extra cilantro leaves. Serve it immediately while it is still cold and fresh. Your Gordon Ramsay Salmon Ceviche Recipe is now ready to enjoy!
Notes
- Freshness is Key: Always buy "sushi-grade" or "sashimi-grade" salmon. This ensures the fish is safe to eat raw.
- Don't Over-Marinate: Do not leave the fish in lime juice for more than 30 minutes. If you do, the fish will become tough and rubbery.
- Add Fruit: For a sweet twist, add small pieces of mango or pineapple. This balances the spicy chili and sour lime perfectly.
- Use Cold Tools: Chill your glass bowl in the fridge before starting. This keeps the salmon at a safe, cool temperature while you work.
- Try Different Herbs: If you dislike cilantro, use fresh mint or parsley instead. It provides a different but refreshing flavor profile.