Ceviche with Salmon

by Editorial Staff

A very cute Peruvian appetizer that has gained mega popularity throughout the Latin American continent and even beyond. The essence of the recipe is simple: the freshest fatty sea fish is marinated in citrus juice with chili peppers. In Peru, ceviche is served with fried sweet potatoes and cornbread. I personally like salmon in lime juice and without any garnishes!

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	Peruvian

Ingredients

Instructions

Remove skin and bones from salmon. Cut the fillet into cubes with a side of 1×1.
Chop the red onion into thin quarter rings. Cut the chili peppers into slices, remove the seeds.
Cut the kumquat into “washers”, remove the bones.
Halve the lime and orange. Squeeze the juice out of the lime, extract the pulp from the orange with a sharp knife between the shutters, collect the juice.
Finely chop the cilantro.
In a working bowl, combine salmon, lime and orange juice, onion, cilantro, orange pulp, and kumquat slices, salt, and refrigerate for 15-20 minutes – let the fish soak a little with fruit and vegetable juices and serve.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.