1 lb. salmon filet
salt

  • salt salmon and seal in a gallon ziplock bag
  • sous vide at 120°F for 60 minutes

5 limes

  • remove skin from salmon, cut into 1/2” cubes, and put in a non-reactive (glass or stainles steel) bowl
  • juice limes and toss salmon with lime juice
  • cover and chill for 4 hours, until salmon is opaque
  • drain salmon

1 avocado, cubed
1 medium onion, diced
6 baby carrots, finely chopped
2 roma tomatoes, seeded and chopped
1 serrano pepper, seeded and minced
1 bunch fresh cilantro, stems removed and chopped
salt and lime juice, to taste

  • toss salmon with remaining ingredients and season with salt and lime juice to taste
  • serve with tortilla chips or crackers

source: https://www.culinaryhill.com/salmon-ceviche/

01/28/2023: made this last week and it was fine, but sous-videing the salmon made it more cooked in texture than raw. it was also pretty monolithic as a meal. i combined the leftovers with orzo to make a pasta salad that was well-received. next time i would plan on that, and just use canned salmon for convenience and cost.