Chilean Ceviche with Salmon

by Editorial Staff

Ceviche (Spanish “ceviche”) is a popular snack in many countries of Central and South America. Ceviche is made from finely chopped raw fish or seafood that is marinated in lemon or lime juice.

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Salad
Cuisine	Chilean

Ingredients

600-700 g good quality salmon fillet
half a medium sweet purple onion
a small bunch of cilantro
1 medium bell pepper (optional)
juice of three medium lemons
3 tablespoon good olive oil
salt and ground black pepper to taste

Instructions

Cut the salmon fillet into small cubes with a side of about 5-8 mm.
Squeeze juice from lemons.
Cut the onion into very small cubes.
Sweet peppers, if used, are also cut into small cubes.
Chop the cilantro very finely.
In a bowl, combine fish, onion, bell pepper, and cilantro.
Salt, pepper, add lemon juice and olive oil. We mix. We put it in the refrigerator for at least 3 hours.
Serve as a snack. (I served on small soft lettuce leaves, although this is not typical in Chile.)

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.