Raw Alaskan Salmon Ceviche with Dill Yogurt Sauce
December 7, 2023 • 0 comments
A refreshing and fresh dish to serve as an appetizer, for lunch, or as a side dish. No heated cooking required with ceviche. The raw fish, marinated in an acid like lemon juice, reacts with the citrus juices to cure the fish protein. Yum!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1.5lb) Alaska Wild Salmon Filets
- (4 whole, freshly squeezed) 1lb - Lemons
- (2 tsp) Fine Celtic Sea Salt, 8oz
- (to taste) Ground Black Pepper
- (1-1/2 cups) 1 quart - Greek A2/A2 Yogurt
- (1 bundle (about 1 cup packed)) Fresh Dill
- (2 whole, freshly squeezed) 1lb - Lemons
- (to taste) Fine Celtic Sea Salt, 8oz
- (3 Tbsp) Extra virgin olive oil (EVOO), to blend
Directions
Marinate the Salmon:
- In a large Pyrex dish, lay the salmon filet skin down. If it does not fit in the dish, slice the fish into 2-3 pieces.
- Season the fish with salt and pepper to taste
- Juice the lemons on top. Ensure the fish is completely covered in marinade. If the marinade is not covering the fish, add some filtered water until it is submerged.
- Cover and leave in the fridge for 24 hours.
- Take the fish out and peel off the skin. Slice into bite-sized pieces.
Once the salmon is marinated, make the Dill Yogurt Sauce:
- In a blender, add the yogurt, dill, freshly squeezed juice from 2 whole lemons, and sea salt (to taste). Blend until combined.
- Then, with the blender running, drizzle in the olive oil until smooth
Mix the salmon and the sauce together and serve with:
- Thinly sliced radish
- Nori seaweed
- Sliced avocado
- Butter lettuce leaves and/or mixed greens of choice
