Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
type          Spanish Style Salmon Ceviche
Back to Recipes Listing           Episode:305          Episode Name: Ceviche Around the World       


1 pound salmon fillet, boneless, skinless, cut in ½” chunks
2 tablespoons heirloom tomatoes, diced
½ jalapeno pepper, thinly sliced
½ red chili pepper, thinly sliced
2 tablespoons red onion, diced small
2 tablespoons sweet white onion, diced small
2 tablespoons fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup lemon juice
½ avocado, diced
½ teaspoon salt
¼ teaspoon black pepper




  1. Fill a large bowl with ice, approximately 1/3 to ½ way full.  Place a medium size bowl over the ice.  This will be used to keep the ingredients cool as you mix them together.
  2. Place all ingredients except the garnishes in the medium bowl and mix together.  
  3. Let mixture sit on ice or in the refrigerator for 20 minutes to an hour. 
  4. Serve the ceviche in a martini glass, or other container.

Secrets of a Chef:

    • Use a very sharp knife when slicing the salmon, so that you don’t crush the fish.
    • Adjust all of these ingredients, especially the jalapeno and chili pepper, based on your own tastes.  If you like spicy dishes, use the whole pepper.
    • Using cumin actually aids in digestion, which can help when consuming raw fish.