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Salmon Ceviche

5 from 1 vote
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Salmon ceviche is so easy to make! A great appetizer for any meal!

Salmon ceviche is so easy to make! A great appetizer for any meal!

When Jason and I went to Turks & Caicos for our honeymoon, we had the most amazing salmon recipe.

We had this amazing ceviche (conch ceviche to be more accurate) that I’ve ever had.

I have always been afraid to make ceviche at home ’cause I’m like ‘omg what if I don’t do it right and we’re eating raw seafood and we get really sick?’

Well, one weekend I was really craving ceviche.

It was hot and I didn’t really want to do anything over a stove so I thought ceviche would be so delicious with some crusty bread and wine.

This took no time to make and the flavors were so FRESH and refreshing. I felt like I was back in the Turks and Caicos ;)

Salmon ceviche is so easy to make! A great appetizer for any meal!

What exactly is ceviche?

Ceviche is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime.

Isn’t eating raw seafood bad for you?

Not really. If you get sushi-grade seafood, that is top quality.

So is ceviche eating raw fish?

In a sense, yes, but the acid “cooks” it, in a way.

I found this explanation online: The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.

Salmon ceviche is so easy to make! A great appetizer for any meal!

If you love salmon and would like more salmon recipes, here are some must-try salmon recipes:

Salmon ceviche is so easy to make! A great appetizer for any meal!

Salmon Ceviche

Salmon ceviche is so easy to make! A great appetizer for any meal!
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4
Author: Julie Chiou
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  • 1 pound (454 g) fresh salmon filets, cubed into 1-inch squares
  • 1 shallot, diced
  • 1 avocado, cubed
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Chopped parsley, for topping, optional


  • In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.
  • Place in refrigerator for 3-4 hours.
  • Serve with crusty bread and serve chilled.


Serving: 1 Serving | Calories: 191 kcal | Carbohydrates: 8 g | Protein: 22 g | Fat: 9 g | Fiber: 5 g | Sugar: 1 g

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Recipe Rating


Monday 11th of May 2020

Well, I finally decided that I should leave a comment seeing that I have made this many times and I have even given out this recipe to all that have tried it! First, this is super easy and I like the simplicity of this recipe. I tweaked it a bit by adding a lot of limes so the fish was fully covered and added fresh diced jalapenos.


Thursday 11th of January 2018

Do I need to use sushi grade salmon for this?


Friday 12th of January 2018

I would highly recommend it, yes.


Friday 24th of June 2016

This recipe looks great, I always wanted to try a salmon ceviche, but was didnt' know if I needed to cook the salmon or just let it marinate in the citrus juices. Definately will be trying thanks


Monday 22nd of June 2015

This was devine. I made it exactly as you described and it turned out so surprisingly tasty. It was refreshing and clean. The combination is perfect. I am new to chevish but I am sold. This recipe is a keeper for sure.


Wednesday 20th of August 2014

I love ceviche but never thought about salmon ceviche!