This vibrant Salmon Ceviche is a refreshing, no-cook dish where fresh fish transforms in a citrus bath. The rich, buttery salmon pairs beautifully with tangy lime, chili, and crunchy red onion. It’s perfect for a warm day and comes together in minutes.

Why You’ll Love This Salmon Ceviche

• Fresh & vibrant: A bright, clean celebration of fresh ingredients.
• Surprisingly simple: No cooking, just chopping and mixing in under 30 minutes.
• Dreamy texture: Firm-yet-tender salmon with creamy avocado and crunchy onion.
• Endlessly customizable: Easily adapt with different fruits or herbs.

Ingredients & Tools

• 400 g very fresh, sushi-grade salmon fillet, skin removed
• Juice of 6-7 limes (about 1 cup / 240 ml)
• Juice of 1 lemon (about ¼ cup / 60 ml)
• 1 small red onion, finely diced
• 1 large ripe avocado, diced
• 1 fresh red chili (like Fresno or jalapeño), finely chopped
• ½ cup fresh coriander, chopped
• ¼ cup fresh mint, chopped
• 1 ripe mango, diced
• 1 tsp sea salt, plus more to taste
• ½ tsp freshly cracked black pepper

Tools: A very sharp chef’s knife, a large non-reactive bowl (glass or ceramic is perfect), a citrus juicer.

Notes: Use sushi-grade salmon and fresh lime juice (not bottled) for best results.

Nutrition (per serving)

Serves: 4 | Prep Time: 25 minutes | Marinating Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Your salmon must be sushi-grade. This is the most critical step for both safety and flavor. The fish is not being cooked with heat, so it needs to be of the highest quality, specifically intended for raw consumption. Ask your fishmonger for sashimi-grade salmon.
• Don’t skip the lemon. While lime is the star, adding a little lemon juice balances the acidity and adds another layer of citrus complexity. The combination is far more interesting than just lime alone.
• How to tell when it’s “cooked”. The salmon is ready when the outer edges turn from translucent, glossy red to a more opaque, lighter pink. The center can remain a little more translucent for a variety of textures.
• Dice everything uniformly. Try to cut the salmon, avocado, and mango into similar, small, bite-sized pieces. This ensures you get a perfect little bit of everything in each spoonful and it makes the dish look much more professional.

How to Make Salmon Ceviche

Storage & Freshness Guide

• Fridge: Store in a sealed container for a few hours; quality diminishes quickly.
• Freezer: Not recommended; texture will be compromised.
• Reviving: Drain excess liquid and add fresh avocado or mango if needed.

Serving Suggestions

Complementary Dishes

• Warm, crispy tortilla chips or plantain chips — The salty, crunchy contrast is the perfect vehicle for scooping up the soft, zesty ceviche and provides a wonderful textural counterpoint.
• A simple green salad with a light vinaigrette — Something with crisp lettuce, cucumber, and radish will complement the ceviche without overpowering it, making the meal feel more complete and balanced.
• Grilled corn on the cob (Elote-style) — The smoky, creamy, and cheesy flavors of Mexican street corn are a fantastic and festive partner to the bright and acidic notes of the ceviche.

Drinks

• A crisp, dry white wine like Sauvignon Blanc or Albariño — Their high acidity and citrus notes mirror the flavors in the ceviche, cleansing the palate beautifully between bites.
• A classic Mojito or a Paloma — The minty freshness of a mojito or the grapefruit tang of a paloma enhances the tropical, zesty vibe of the dish, making for a truly refreshing combination.
• An ice-cold Mexican lager with a lime wedge — Sometimes simplicity is best. The light, crisp beer cuts through the richness of the salmon and avocado perfectly.

Something Sweet

• Mango sorbet or coconut ice cream — The tropical fruitiness continues the theme and provides a cool, smooth, and sweet finish that feels light and refreshing after the zingy ceviche.
• A slice of key lime pie — It’s a classic for a reason! The creamy, tart pie echoes the citrus theme of the main course but in a delightful, dessert form.
• Fresh fruit platter with mint and chili salt — Keep it simple and healthy with a platter of pineapple, watermelon, and papaya, sprinkled with a little mint and chili salt for a sophisticated end to the meal.

Top Mistakes to Avoid

• Mistake: Using old or low-quality bottled citrus juice. The flavor is flat and often has a bitter, preservative-like taste that will ruin the delicate flavor of the salmon. Freshly squeezed juice is non-negotiable for that vibrant, bright taste.
• Mistake: Marinating the salmon for too long. I’ve messed this up before too, thinking more time equals more flavor. But leaving it for more than 20-25 minutes will start to break down the protein too much, resulting in a tough, chalky texture and an overpowering sourness.
• Mistake: Adding the avocado too early. If you mix the avocado in with the salmon at the beginning, it will become brown and unappealingly mushy from the acid. Always add it at the very end, just before serving.
• Mistake: Not tasting before serving. The amount of salt needed can vary based on the size of your limes and your personal preference. Always do a final taste test and adjust the seasoning with an extra pinch of salt or a squeeze of lime if it needs a little lift.

Expert Tips

• Tip: Partially freeze the salmon. For super clean and easy dicing, pop your skinless salmon fillet in the freezer for about 15-20 minutes before cutting. It will firm up just enough to make slicing into perfect cubes a breeze.
• Tip: Soak your red onions. To mellow their sharp bite, place the diced red onion in a small bowl of ice water for 10 minutes after chopping. Drain and pat dry before adding to the ceviche. This removes some of the pungent sulfur compounds and leaves you with a crisper, sweeter onion flavor.
• Tip: Get creative with your “tostadas”. While tortilla chips are classic, try serving your ceviche on thick, crispy slices of jicama or even on endive leaves for a gorgeous, low-carb presentation that adds another layer of crunch.
• Tip: Make it a ceviche cocktail. For a stunning individual presentation, layer your finished ceviche in a tall martini glass. Start with a layer of thinly sliced avocado at the bottom, then the ceviche, and top with an extra sprinkle of herbs and a wedge of lime on the rim.

FAQs

Can I make salmon ceviche ahead of time?
You can do some prep ahead, but I don’t recommend assembling it completely. You can dice the salmon and vegetables (except avocado) and keep them separate in the fridge. Mix the citrus juices. About 20 minutes before serving, combine the salmon and juice to marinate, then add the other ingredients right at the end. This ensures the best possible texture and prevents the herbs from wilting and the avocado from browning.

How long does leftover ceviche last?
Honestly, it’s best eaten immediately. However, if you must store it, keep it in a sealed container in the fridge for no more than a few hours. The texture of the salmon will continue to change, becoming firmer, and the avocado will sadly start to break down and brown. It’s still safe to eat, but the quality and vibrancy will have diminished significantly.

Can I use a different type of fish?
Absolutely! The classic choice is a firm white fish like sea bass, snapper, or halibut. Just make sure whatever fish you use is labeled sushi-grade or sashimi-grade. You could even use scallops or a mix of seafood. The marinating time might vary slightly depending on the thickness and density of the seafood you choose.

My ceviche is too acidic, what can I do?
This can happen if your limes were particularly juicy or you marinated a little too long. First, drain off some of the excess liquid. Then, you can balance it by adding a tiny pinch of sugar or a drizzle of honey. Adding more creamy avocado or sweet mango can also help counterbalance the sharpness effectively.

Is it safe to eat “raw” fish in ceviche?
The acid in the citrus juice denatures the protein in the fish, a process similar to cooking with heat. It kills some bacteria and parasites, but using the highest quality, freshest, sushi-grade fish from a reputable source is the most important safety step. This fish has been handled and frozen to temperatures that eliminate parasites, making it safe for raw consumption.