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Recipe: Salmon Ceviche with Dill

This Latin American, no-cook salmon dish will delight any guest.

Barton Seaver is a chef, author and speaker who is at the forefront of sustainable seafood. You can find his love of food, community and sustainability in his books: Where There's Smoke: Simple, Sustainable, Delicious Grilling and Fish: Recipes from the Sea.


Created by Barton Seaver from Two If by Sea.


  • 1-1/4 pounds Bessie salmon, diced into 1/2 -inch pieces
  • Salt
  • 1 clove garlic, halved
  • 1 slice fresh ginger
  • 1-1/4 cups fresh lime juice
  • 1/4 cup sherry vinegar
  • 1 fresh chili pepper, such as Fresno or serrano, very thinly sliced or cut into batons
  • 2 teaspoons dried oregano
  • 1 large red onion, very thinly sliced (about 2 cups) and rinsed briefly under cold water
  • 2 stalks celery, thinly sliced
  • 4 tablespoons chopped fresh dill
  • Nutmeg


  • Pan
  • Pot
  • Cutting board


  1. Receive your Bessie Box delivery.
  2. Defrost your Bessie salmon.
  3. Lightly season the diced salmon with salt and let sit for about 5 minutes.
  4. Dip the fish in a bowl of cold water to rinse off the salt. Pat dry.
  5. Rub the sides of a bowl with the garlic and fresh ginger to aromatize it; drop the garlic and ginger into the bowl.
  6. Add the lime juice, vinegar, chili, and oregano, and season with salt. Stir to dissolve the salt and let sit for 5 minutes.
  7. Remove the garlic and ginger and discard. Add the salmon and toss to thoroughly coat. Let sit 15 minutes.
  8. Add the onion and mix well, taking care not to break up the fish. Let sit for 5 minutes.
  9. Add the celery and dill. Toss to combine and divide among individual dishes, spooning any remaining juices over the dishes.
  10. Grate some nutmeg over the top of each dish and serve immediately.


Get cooking:
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