Salmon and Tuna Ceviche a la Susanna


Ceviche is a seafood dish, that does not require to be heat treated –  the fish is “cooked” by the acid in the citrus juice required for the marinade.   Therefore,  with the heat wave hitting the east coast – ceviche is just what the doctor ordered.  *It is important to use either sashimi grade  fish or previously flash frozed fish in the preparation of ceviche;  the citrus juice in the marinade  denatures protein giving the fish the apparance of being cooked, however the acid does not kill the bacteria or parasitic worms- the flash freezing and cooking do.

This version of ceviche has an Asian spin to it, and all the flavors meld very well together.


  • 6 oz Sashimi grade Tuna diced
  • 6 oz Sashimi grade Salmon diced
  • Avocado diced
  • 4-5 large radishes grated
  • 2 Cucumbers grated
  • 1/2 red onion diced
  • juice of 1 lime
  • sesame seeds
  • 2 teaspoons  soy sauce
  • a drop of oil


  1. Mix lime juice, soy sauce and oil together
  2. Combine fish and vegetables,  pour over the marinade and mix
  3. Sprinkle with sesame seeds
  4. Enjoyceviche

5 responses to “Salmon and Tuna Ceviche a la Susanna

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s