Salmon, Squid and Lemon Sole Ceviche

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Comments: 1 Comment
Published on: October 12, 2011

Ceviche seems to be the new Sushi.  It’s certainly becoming more popular and the cooked texture with the raw flavour and spice make it a little more accessible to those who don’t like the idea of eating raw fish.  The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits.  Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood and it almost makes it taste like a seafood salad.

This is my first go at making Ceviche myself and I quite like it.  I love Sushi and Sashimi but Ceviche is different.  The cooking in the acids and spices really changes the fish but it keeps that fresh, raw seafood taste that I like.  Kinda – cooked but uncooked?  It’s very unique and I think it makes for a great starter or Amuse-Bouche.  I’ve gone fairly broad with the seafood in this recipe as I wanted to try a bit of everything to see what I liked best and what worked for me.  I only put my Ceviche in for 3 hours as I was pressed for time, as a result the squid was still a little too raw for my liking.  The Salmon was perfect and the Lemon sole was very tasty.  I think I’ll do a Ceviche of Squid sometime in the future to get a better taste of it.  Malaysia also has a variation of Ceviche called Kinilaw (pronounced “Kee-na-va”) or Umai.  It’s very similar but it uses local fruits and usually has tomatoes in it.  My wife tells me it’s great but she wasn’t so impressed with this Ceviche so next time I make a trip out east, I’ll have to find out for myself!


Ingredients (Serves 2):

1 Squid

1 Salmon (200g)

1 Lemon Sole (200g)

1 Small Red Onion

4 Limes

1/2 Lemon

3 Large Red Chilies (de-seeded)

Large bunch of Cilantro

Small bunch of Basil



75g Watercress

75g Wild Rocket

1 Medium Hass Avocado

1 Pack Yellow and Red Pomodoro Tomatoes

1/2 Lemon

Extra Virgin Olive Oil




1.  Fillet, skin, bone and slice the squid, salmon and lemon sole and place in a non-reactive baking tray or casserole dish.

2.  Put the squid in a colander and blanch in boiling water or place in a bowl of boiling water for 1 minute.  Return the squid to the casserole dish.

3.  Slice the red onion and chilies and spread amongst the seafood

4.  Zest one of the limes and juice the rest along with half a lemon.  Add it all to the dish and give it a good shake.

5.  Chop the basil and cilantro and sprinkle over the dish, season with sea salt and freshly ground pepper.

6.  Cover with clingfilm and leave in the fridge for between 3 and 8 hours.Salad:

1.  Put all the watercress and rocket in a large salad bowl and cover with the juice from the remaining half of the lemon.

2.  Cut the Avocado into chunks and slice the tomatoes in half and add to the bowl.

3.  Drizzle with some Extra Virgin Olive Oil and serve with the Ceviche.


This will be a meal for two or a starter for 4-8 people.

Add enough Extra Virgin Olive Oil to help balance the strong bitter taste of the watercress stalks.

Slice the seafood to a size that is easy to eat in one bite.

While it is a little difficult to remove the skin from Lemon sole it is generally for the best as the skin can become quite tough unless you leave it for the full 8 hours or overnight.

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