Salmon ceviche with a margarita dressing

  • serves 4

Our fresh salmon ceviche recipe is vibrant and easy to make. The margarita cocktail mixture doesn’t cook the salmon, but it turns it opaque and changes the texture using the Peruvian method. The recipe is rated ‘a little effort’ as you really need to find a very fresh piece of fish for this. Ask your fishmonger or your supermarket’s fish counter.



  • tequila 2 tbsp
  • Cointreau 1 tsp
  • limes 2, 1 juiced and 1 cut into wedges
  • olive oil
  • golden caster sugar a pinch
  • shallot 1, peeled
  • salmon 750g piece cut from the centre of the fish, very fresh and well chilled
  • baby leaves dressed with olive oil to serve


  • Step 1

    Mix the tequila, Cointreau, lime juice and 2 tbsp olive oil with plenty of seasoning and a pinch of sugar. Finely chop the shallot and stir it in.

  • Step 2

    Use a sharp non-serrated knife to cut fine slices (no more than 5mm thick) from the salmon and lay them onto a platter. Spoon over the dressing and scatter over some baby leaves. Serve lime wedges on the side.

Nutritional Information

  • Kcals 413
  • Carbs 1.7g
  • Protein 38.1g
  • Fat 26.2g
  • Salt 0.2g
  • Fibre 0.5g