For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Ceviche De Salmo Selvagem Do Alasca

Wild Salmon Ceviche

Ceviche De Salmo Selvagem Do Alasca

Wild Salmon Ceviche

Course Main Course
Cuisine Peruvian
Alaska Product Alaska Wild Salmon


  • 320 gr Salmon
  • 100 gr Avocado
  • 100 gr Cherry Tomato
  • 100 gr Sweet Potato
  • Sufficient Lime Juice
  • Sufficient Coriander
  • 60 gr Fried Corn
  • 40 gr Wild Salmon roe
  • 80 gr Dehydrated salmon skin
  • 20 gr Onion
  • Masago arare puffed rice
  • Flower


  • Put the coriander, lime juice and onion in a blender and mash.
  • Cut the salmon into cubes and set aside.
  • Cut, with the help of a slicer, thin slices of sweet potato and fry.
  • Mix the salmon with the ceviche sauce and marinate for 5 minutes.
  • Cut the tomatoes in half, set aside.
  • Cut the avocado into cubes and pour a few drops of lime juice to prevent rust.
  • The salmon skins should be prepared 24/48 hours in advance.
  • Scrape the skins of any remaining meat and leave them to dry on a board for 24 hours in a warm but airy place.
  • After that time cut into pieces and fry in hot oil (180 degrees).
  • Dip some of the salmon cubes in a container with masago arare so that only one of the sides is covered.
  • This product is easily in Asian food stores, if you can’t find it, plain puffed rice can be used.
  • Put the sauce at the base plate and place the other the elements to taste.
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