Salmon Ceviche Japanese Style | By Yuki Gomi

Last week, I shared chef Yuki Gomi's Green Beans with Black Sesame Sauce which I learned when I attended one of her Japanese cooking classes. The second recipe, was this delightfully refreshing salmon ceviche. As the salmon lightly cooks in the acidic citrus juices, you get an amazing texture between semi raw and semi cooked salmon, resulting in the silkiest of mouth feel as you chow down.

Those who are a fan of this dish will appreciate the Japanese twist to it with the addition of wasabi, yuzu and shiso.

x2 salmon fillet (sushi grade if possible)
Pinch of sea salt
1/2 lime, juiced
1 tbsp yuzu juice
1/4 tsp wasabi
A dash of light soy sauce
1/4 red onion, finely diced
1/2 a red chilli, deseeded and finely sliced
A small handful of chopped Japanese shiso or coriander 8 strands of chive
1. Dice the salmon fillets into chunky pieces, approx 1.5cm cubes
2. Put the salt, lime juice, yuzu juice, wasabi, soy sauce, red onion, red chilli, shiso and chives into a small bowl and mix well
3. Add the salmon chunks and leave for 20-30 minutes or until the salmon has turned a white colour, since the salmon will cook in the citrus juices
4. Serve with a salad or on its own 

Yuki's tips:
*You can use other white fish for this recipe, but it has to be very fresh. Ask for sushi quality where possible.

Stay tuned for the rest of the recipes that completed this delicious meal.


  1. You can't beat salmon and avocado, this dish looks so fresh and tasty Lucy! xx

    1. Thanks Hanh, this recipe is pretty easy too, highly recommend it xx

  2. I need to try kinda food!


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