Yuki Gomi's Salmon Ceviche
Prep time
Cook time
Total time
Cuisine: Japanese
Serves: 4
  • 2 fillets (150g each) Salmon skinned (sushi grade quality salmon)
  • Pinch of sea salt
  • Juice ½ lime
  • 1 tbsp Yuzu juice
  • ¼ red onion, chopped
  • Handful chopped coriander or shiso leaves
  • ¼ tsp wasabi paste
  • ½ red chilli, de-seeded & finely chopped
  • Dash light soy sauce
  • 8 strands of chives, chopped
  1. Dice the salmon into chunky pieces, 1.5cm cubes
  2. Put the salt, lime juice, Yuzu juice, red onion, coriander, wasabi paste, red chilli and soy sauce into a small bowl and mix well
  3. Add the salmon chunks and mix and leave for up to 20-30 mins* until the salmon has turned a white colour as it cooks in the citrus juices
  4. Finish off with chopped chives
  5. *This is entirely up to you, it is delicious when 'cooked' in the juices for just a few minutes, it depends on personal preference. I ate it after about 10 minutes and it was amazing but others prefer it virtually raw!
Recipe by Cherished By Me at http://cherishedbyme.com/2016/03/yuki-gomis-salmon-ceviche/