It’s time to elevate a humble, hearty classic to dinner party status. This Salmon Chilly Chili recipe cleverly blends classic flavors, sophisticated touches and ceviche-style salmon to create a meal guaranteed to impress all of your guests.

Prep and Cooking Time Long
Recipe Difficulty Hard


  • 1 can black beans, or mix your favorite beans (15 ounce can)
  • 1 medium yellow onion, medium dice
  • 3 tbsp extra virgin olive oil
  • 2 tbsp garlic, chopped
  • 1 cup mixed bell peppers, green and red
  • 2 whole jalapeno peppers (seeded and chopped)
  • ½ cup chili powder
  • ¼ cup toasted cumin powder
  • 1 can diced tomatoes, with the juice (15 ounce can)
  • ½ bottle amber beer
  • 1 whole cucumber (peeled, seeded and quartered)
  • ¼ medium onion (peeled and quartered)
  • 2 beefsteak tomatoes (quartered)
  • 1 cup bell peppers, red and green, seeded and quartered
  • ¼ cup red wine vinegar
  • ¼ cup fresh lime juice
  • 1 seeded habanero chili pepper
  • ¼ cup cilantro (washed and chopped)
  • 1 tbsp garlic (chopped) salt & pepper to taste
  • 24 ounces salmon, cut into medium dice
  • 1 cup fresh squeezed lime juice
  • 2 tbsp extra virgin olive oil
  • ½ cup chopped cilantro
  • 1 tbsp kosher salt
  • 1 cup sour cream
  • 3 ounces wonton skins, cut into strips and fried until crisp
  • 1 cup picked fresh cilantro leaves


  1. Heat a large, heavy-bottomed stainless steel casserole dish over medium-high heat. Add the olive oil and onions. Stir with a wooden spoon and cook for 2 minutes. Add the garlic and cook for an additional minute. Add the bell peppers and half of the jalapeno peppers. Cook until the peppers begin softening (about 3 more minutes). Stir in the chili powder, cumin and remaining jalapeno peppers. Cook for 1 minute to toast the spices.
  2. Add the beans, tomatoes and beer. Bring to a slow simmer and cook until the sauce consistency is thick but still juicy (about 45 minutes). Remove and cool off for the final presentation.
  3. Using a food processor, pulse the vegetables with a handful of ice cubes until the cucumbers, onion, garlic, tomatoes, cilantro and peppers are a chunky, salsa consistency. Transfer them to a stainless steel bowl, set over ice and add the vinegar and lime juice. Season with salt and pepper. If you need to adjust the consistency of the salsa, add a little tomato juice, adding just enough to achieve the consistency you like. Keep very cold until ready to use.
  4. Place the diced salmon in a glass or stainless steel pan. Mix the lime juice, olive oil, cilantro and salt together in a bowl and pour over the fish. Place in the refrigerator for 1 hour.
  5. Place a spoonful of the bean chili mixture in a small bowl. Garnish with a pool of gazpacho around the sides. Top with some of the marinated salmon (drained of the juice), sour cream, crispy wontons and cilantro.

Did you know?

Popular in South America, ceviche is made by curing fresh raw fish or seafood in lemon or lime juice.

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Salmon Chilly Chili
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