Delicate, zesty, and beautifully balanced, Gordon Ramsay’s Salmon Ceviche is a refined and refreshing dish that transforms raw salmon into a citrus-cured delicacy. With bright lime juice, chili heat, and fresh herbs, this elegant appetizer is perfect for summer entertaining or a light, sophisticated starter.

What is Gordon Ramsay Salmon Ceviche?

Salmon ceviche is a dish made by curing raw salmon in acidic citrus juice—typically lime or lemon—along with fresh herbs, chilies, and vegetables. Gordon Ramsay’s version adds bold flavors while keeping the salmon tender, flavorful, and safe to eat with no cooking required.

Other Gordon Ramsay Recipes

Why You’ll Love Gordon Ramsay Salmon Ceviche

Bright and refreshing flavor – Lime and herbs lift the richness of the salmon

No cooking required – Cured in citrus for a delicate texture
Perfect for warm weather – Light and cooling
Elegant and restaurant-worthy – Beautiful presentation

Healthy and protein-packed – Clean and satisfying
Quick to prepare – Ready in under 30 minutes (plus marinating time)

Ingredients Needed to Make Gordon Ramsay Salmon Ceviche

250g fresh sashimi-grade salmon, skinless and boneless

Juice of 2 limes
Juice of ½ lemon
1 small red chili, finely sliced (adjust to taste)

1 small shallot, finely diced
½ avocado, diced
1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh coriander or dill
Zest of 1 lime (optional)

Thinly sliced radish or cucumber, for garnish

Optional add-ins:

Mango or pineapple cubes – For a tropical twist
Microgreens or edible flowers – For presentation

Crackers or tostadas – For serving

Instructions to Prepare Gordon Ramsay Salmon Ceviche

Prepare the salmon: Cut the salmon into small cubes (½-inch pieces) and place them in a glass or ceramic bowl.
Add citrus and aromatics: Pour over the lime and lemon juice, add the shallots, chili, and a pinch of salt. Mix gently to coat the salmon evenly.

Marinate: Cover and refrigerate for 20–25 minutes. The salmon will change color slightly as it “cooks” in the acid.
Add finishing touches: Remove from the fridge. Add diced avocado, olive oil, lime zest (if using), and fresh coriander. Toss gently to combine.
Plate and garnish: Serve immediately, garnished with sliced radish or cucumber. Optional: serve on chilled plates or in glasses for presentation.

What Goes Well With Gordon Ramsay Salmon Ceviche

Tortilla chips or tostadas – Adds crunch and contrast
Chilled white wine or sparkling water – Refreshing pairing
Avocado or guacamole – Adds creaminess

Mango salsa or pickled onions – For a tangy-sweet side
Crispy rice crackers or seaweed sheets – Creative texture options
Fresh salad leaves or baby herbs – Lightens and decorates the plate

Key Tips for Making Gordon Ramsay Salmon Ceviche

Use sushi-grade salmon – Freshness and safety are key
Cut salmon evenly – Ensures consistent curing
Don’t over-marinate – 20–30 minutes is enough for a tender texture

Taste and adjust acidity – Add more citrus if needed
Serve cold and fresh – Ceviche is best enjoyed immediately
Add avocado last – Prevents it from breaking down in citrus

Use a glass or ceramic bowl – Avoids reactions with citrus

Creative Variations of Gordon Ramsay Salmon Ceviche

Add passion fruit or pomegranate seeds – For bursts of sweetness
Use grapefruit juice – For a milder, aromatic acidity

Swap salmon for tuna or sea bass – For a different flavor profile
Include coconut milk and mint – For a Peruvian-style ceviche
Top with crispy shallots – For contrast and crunch

Mix in chopped green apple – For tartness and texture

Storage Guidelines for Gordon Ramsay Salmon Ceviche

Best served fresh – Within 1 hour of preparation
Short-term storage only – Store in the fridge for up to 6 hours

Do not freeze – Freezing changes the texture and flavor of the fish

Reheating Tips for Gordon Ramsay Salmon Ceviche

This dish is never reheated.

To serve again: Refresh with a splash of lime juice and a drizzle of olive oil if serving leftovers within a few hours

Nutrition Value (per serving, based on 2 servings):

Calories: 280
Fat: 18g
Carbohydrates: 6g

Protein: 22g
Sugar: 2g
Sodium: 180mg

FAQs

Is it safe to eat raw salmon in ceviche?

Yes, as long as you use sushi-grade or sashimi-grade salmon that’s been properly stored. The citrus juice partially cures the fish, but freshness is crucial.

How long should salmon marinate in lime juice for ceviche?

Salmon should marinate for about 20 to 30 minutes in lime juice. This gives enough time for the citric acid to “cook” the fish without making it mushy.

Can I prepare salmon ceviche in advance?

Salmon ceviche is best enjoyed fresh. However, you can prepare the ingredients ahead and combine them just before serving. Fully assembled ceviche should be eaten within 6 hours.

What’s the best way to serve salmon ceviche?

Serve salmon ceviche chilled with tortilla chips, toast points, or cucumber slices. It also pairs well with a fresh salad or on top of crispy tostadas for an elegant appetizer.

Final Words

Gordon Ramsay’s salmon ceviche is a simple yet impressive dish that captures the essence of fresh, seasonal dining. With clean flavors, delicate texture, and a vibrant finish, this recipe brings elegance and refreshment to any table—perfect for summer or special occasions.