Salmon ceviche with strawberry salad recipe

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10 min

Nutrition per portion

Calories 234 kCal 12%
Fat 17g 24%
  -  Saturates 3g 15%

Ceviche means to marinate seafood in citrus juices. The citrus marinade ‘lightly cooks’ the salmon leaving it soft and tender. Serve with a side of green beans and summer strawberries


  • Juice of 1 lemon, 2 limes and 2 oranges
  • 1 red chilli, deseeded and finely diced
  • 500g (1lb) salmon fillet, in one piece, if possible
  • 300g (10oz) fine green beans
  • 4tbsp olive oil
  • 18 small strawberries
  • Salt and freshly-ground black pepper
  • 1tbsp finely chopped fresh chives
  • Pinch of sugar
  • Watercress, or pea tops, to garnish


  • Mix the citrus fruit juices and chilli in a large, shallow bowl.

  • Cut the salmon into 18 strips about 1cm (½in) wide. Lay the strips in the juices and coat them. Cover with cling film and chill for about four hours, to marinate.

  • Add the beans to a pan of boiling water and cook for 2-3 mins, then drain and refresh under cold running water or iced water. Drain and dry the beans, and toss them in 1tbsp of the oil.

  • Arrange the drained salmon strips on plates, then spoon on the beans and sliced strawberries. Whisk 3 tbsp of the chilli marinade with the rest of the oil. Add seasoning, chives, and the sugar to sweeten the dressing. Spoon over the salad. Garnish with a few leaves.

Top tip for making Salmon ceviche with strawberry salad

If you can't get salmon fillet in one piece, buy a pack of 4 and cut each one into 3 slices.

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