Northern Alberta Institute of Technology

Salmon ceviche recipe by Lynn Crawford

A surprisingly simple raw fish dish


Salmon Ceviche

250 g (8 oz.) skinless salmon fillet, cut into 1-cm (1/2-inch) cubes
Zest and juice of 2 limes
5 ml (1 tsp) finely grated fresh horseradish
1 bunch chives, thinly sliced
1 jalapeño, seeded and finely chopped
60 ml (1/4 cup) olive oil
Salt and pepper
250 ml (1 cup) pea greens
2 radishes, julienned

Lime-marinated Beets

6 small red beets, greens removed
4 sprigs thyme
60 ml (1/4 cup) kosher salt
60 ml (1/4 cup) sherry vinegar
30 ml (2 tbsp) sugar
Zest and juice of 1 lime
60 ml (1/4 cup) olive oil
Salt and pepper

Horseradish Lime Sour Cream

75 ml (1/3 cup) sour cream
10 ml (2 tsp) finely grated fresh horseradish
15 ml (1 tbsp) finely chopped chives
15 ml (1 tbsp) lime juice


In a large bowl, combine the salmon, lime zest and juice, horseradish, chives, jalapeño and olive oil. Season well with salt and pepper. Cover and refrigerate for 1 to 2 hours.

Meanwhile, make the lime-marinated beets. In a saucepan, combine the beets, thyme, kosher salt, vinegar and sugar. Cover with water and bring to a boil, then reduce heat and simmer uncovered until the beets are fork-tender, about 1 hour.

Drain the beets and run under cold water. Slip off the skin. Dry the beets and cut into 5-mm (1/4-inch) dice. Transfer to a bowl. Toss with the lime zest and juice and olive oil; season well with salt and pepper. Cover and let marinate in the refrigerator until ready to serve.

Now make the horseradish lime sour cream. In a small bowl, mix all of the ingredients together and season well.

To serve, spoon the salmon onto the centre of 4 salad plates. Place some marinated beets on top of the salmon. Spoon a dollop of the horseradish sour cream on top. Garnish with pea greens and julienned radishes.

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