Salmon Ceviche

Salmon ceviche is a modern adaptation of the traditional ceviche, a dish that originates from the coastal regions of Latin America, particularly Peru. Traditional ceviche typically features white fish like sea bass or corvina, which are “cooked” by marinating in citrus juices like lime or lemon. This dish has deep roots in Peruvian cuisine, dating back over 2,000 years to pre-Columbian times, when indigenous cultures used fermented passion fruit juice for marination. Salmon ceviche emerged as chefs around the world began experimenting with the dish, incorporating regional ingredients and adapting it to local tastes. Salmon, native to cold waters in the Northern Hemisphere, became a popular choice in regions where it is abundant, such as the Pacific Northwest, Scandinavia, and Japan. As global culinary influences blended, sushi-grade salmon gained popularity for its buttery texture and rich flavor, making it an appealing ingredient for ceviche. Today, salmon ceviche is celebrated as a fusion of traditional Latin American techniques with modern ingredients, showcasing the versatility of the dish.