Summer Salmon Ceviche

Ever tried salmon ceviche? It's the perfect dinner appetizer for warm summer nights during the Nine Days before the fast of Tisha B'Av. Since it does not involve cooking, It’s also a good alternative to baking a hot dish in an already-warm kitchen. And it's so simple to prepare.

What Is Ceviche?

Ceviche is a very popular dish that originated in South America, most likely Peru, about 2,000 years ago. It consists of raw fish or seafood marinated in a citrus mixture with raw onions. The acid in the citrus “cooks” the fish over the course of a couple hours, denaturing the proteins and firming up the flesh.

Wild Salmon: High In Vitamin D

It is widely known that wild salmon contains the healthy omega-3 fats DHA and EPA, as well as a hefty dose of protein and vitamin B12. Did you know that wild salmon also contains copious amounts of vitamin D? This is a nutritional and culinary advantage that only one other category of food – mushrooms – can claim.

Vitamin D is super important to our bodies. Its functions include absorbing calcium, aiding in bone development, and controlling inflammation. That means that a deficiency of this crucial vitamin can cause a host of health conditions, including muscle weakness, pain, fatigue and mood disorders.

The most reliable means of obtaining this vitamin is through exposure to ultraviolet radiation from the sun. However, as many people have spent an excess amount of time indoors due to the pandemic, they have not reaped the vitamin D benefits that come from exposure to sunlight. That makes this wild salmon ceviche a summer fish dish with a vitamin D bonanza!

The Ingredients

• 4 wild salmon fillets (about 1.5 lb)

• 1 cup fresh-squeezed lime or lemon juice to cover the fish

• 1 large onion, sliced into very thin strips

• 1 cup cilantro, tightly packed

• 1 tsp sea salt

• 1 mango, peeled, with fruit cut off the seed and diced (optional)

• a couple drops of Tabasco sauce (optional, for a spicy feel)

The Instructions

1. Cut fish into long and thin strips and place in a bowl

2. Add citrus juice, onion, cilantro, salt and optional ingredients into the bowl with the fish

3. Cover and let stand in the refrigerator for at least three hours (preferably overnight); make sure that the fish is completely covered

4. Serve at room temperature or chilled