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Salmon Ceviche with Coconut and Basil

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 25 mins
Total time 4 hrs, 30 mins

Makes 8 servings

Be sure to purchase your salmon for this recipe from a trusted purveyor; incredibly fresh seafood is an absolute must for ceviche. This dynamic take on the classic Latin American dish (which involves marinating raw fish in citrus juice for a few hours in order to "cook" it) makes for a stunning presentation with the wild salmon's vibrant pink color, accented by dots of red caviar. Be sure that you use unsweetened culinary coconut milk (the shelf stable kind you can often find shelved with other canned milks)  in this elegant ceviche, as sweetened coconut milk would easily overpower the dish. 


  • 1/2 cup fresh lime juice
  • 1 (12-ounce) skinless wild salmon fillet, diced
  • 1 cup yellow cherry tomatoes, halved
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped fresh Thai basil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup alfalfa sprouts
  • 3 tablespoons red caviar

How to Make It

  1. Combine lime juice and salmon in a medium glass or ceramic bowl. Cover and refrigerate 1 to 3 hours, stirring occasionally. Drain, reserving 1/4 cup liquid.

  2. Combine salmon, reserved liquid, tomatoes, and next 7 ingredients in a large glass or ceramic bowl. Cover and refrigerate 1 hour before serving. Top with sprouts and caviar.