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Verlasso Salmon Ceviche

A mild, clean-flavored salmon, Verlasso salmon has a buttery mouthfeel and firm texture. It's a salmon varietal that complements all kinds of cooking and preparation methods, and really shines in this ceviche. With a light, fresh taste and lower fat content than conventional farmed salmon, Verlasso is brighter in flavor and is doesn't have a lingering fishy flavor like other salmon varietals. Get to know this special salmon in this beautiful ceviche recipe, which highlights its smooth flavor with the perfect balance of ingredients.

If you're not familiar with ceviche, it is a popular seafood dish served in a variety of preparation methods across the globe. It involves some variety of fresh, raw fish or seafood (salmon, shrimp, scallops, snapper and halibut are popular choices) and lime or lemon juice, which "cooks" the fish by denaturing the proteins with citric acid. This recipe uses lime juice to "cook" the salmon, while ginger, red onion, garlic, rocoto pepper and yellow chili paste really send it to the next level for ceviche-lovers everywhere.

  • Servings 4
  • Dish Starter
  • Time 1 hours
  • Skill Advanced


Ceviche Sauce (Base) ingredients

30 grams fine sea salt
15 grams granulated white sugar
110 grams celery
110 grams red onion
15 grams garlic cloves
55 grams ginger
110 grams cilantro stems

Ceviche Sauce ingredients

240 grams ceviche sauce base
600 milliliters fresh lime juice
30 grams rocoto paste
200 grams ice cubes
120 grams fresh, skinless white fish
Sea salt, to taste

Assemble Ceviche ingredients

500 grams ceviche sauce
50 grams yellow chili paste
500 grams Verlasso salmon (skinless and boneless)
Olive oil, for popping corn kernels
250 grams cancha corn kernels
1 gram sea salt
300 grams avocado
Lemon juice as needed
50 grams red onion
10 grams edible flowers (optional)


Fine mesh strainer
Mixing bowl
Saucepan (FreshAir™ 2.2-Quart Saucepan)
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Ceviche Sauce (Base)


Place all ingredients except for the cilantro stems in a blender and blend to a purée consistency.


Add cilantro stems to the purée, then marinate in the refrigerator for 1 hour before removing and discarding the cilantro.


Cover tightly and refrigerate until ready to use.

Ceviche Sauce


Place the ceviche sauce base, lime juice, rocoto paste, ice cubes, and fish in a blender and blend for 1 minute.


Strain through a fine-mesh strainer into a nonreactive bowl. Season with salt. Cover and refrigerate for at least 5 minutes before serving.

Assemble Ceviche


Place the ceviche sauce in a blender with the yellow chili paste and blend for 3 minutes. Pass mixture through a fine-mesh strainer and adjust the seasoning, adding salt if necessary. Cover and reserve until use.


Dice the salmon into medium-sized pieces and reserve below 4.4 degrees C/40 degrees F.


Place a paper towel in a mixing bowl and set aside. Heat a saucepan to 180 degrees C/356 degrees F, then add a small amount of olive oil. Allow oil to heat, then add the corn kernels and cover with a lid. The kernels will start to pop, as if you are cooking popcorn. Do not leave them or burn them as they will pop quickly. When they are ready, place them inside the bowl with the paper towel you prepared in advance. Season with sea salt and reserve until you plate the ceviche.


Dice the avocado into medium-sized pieces. Reserve in a container with water and lemon juice. Julienne the red onion and reserve.


Once ready to serve, add the ceviche sauce, avocado and onions to a mixing bowl. Place these ingredients along with the salmon gently into a bowl and top with garnishes as desired, such as edible flowers.