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Ōra King Salmon Ceviche

By: Chef Ollie Hansford

Makes: 2

Time Required: 30 - 45 mins


  1. 7 oz Ōra King Salmon  – skinless and boneless

  2. 2 limes

  3. 1/2 bunch cilantro

  4. 1/2 red onion

  5. 1 red chili (seeds removed)

  6. 3 tablespoons olive oil

  7. 1/2 teaspoon sugar

  8. Salt and black pepper, to taste

For Garnish

  1. 2 radishes (French breakfast preferably), thinly sliced

  2. 1/2 avocado, diced

  3. Belgium endive and/or baby gem lettuce leaves

  4. Crème fraiche

  5. Chives

Ora King Salmon Ceviche


  1. Dice the salmon into half-inch cubes.
  2. Prepare the dressing – finely dice the red onion, chili and cilantro. Add into a bowl with the zest and juice of the limes, sugar, black pepper and a good pinch of salt. Combine with the olive oil.
  3. To serve, add the salmon into the dressing and mix well. Allow to sit and marinate for 4-5 minutes to allow the salt and acid to slightly cook the fish. Taste and adjust the seasoning as needed.

To Serve:

  1. Place a small spoon of crème fraiche at the bottom of a bowl, add the marinated salmon ceviche, then garnish with sliced radish, diced avocado, baby bitter leaves and finely chopped chives. Ideal as a starter and great served crudité style using endive leaves or baby gem leaves as cups.

General Recipe Note: Please visit @orakingsalmon IGTV on Instagram for the video

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