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Gordon Ramsay Salmon Ceviche Recipe

Gordon Ramsay Salmon Ceviche recipe
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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.

Ingredients

  • 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

  • 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.

Find it online: https://gordonramsayeats.com/gordon-ramsay-salmon-ceviche-recipe/