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Served chilled, this salmon ceviche is a refreshing, citrusy, and bright salad that is the most perfect hot day appetizer. Serve it poolside or at the beach!
When I was first introduced to ceviche, I’ll be honest with you, I was a little skeptical. This was before I started eating sashimi and nigiri so the skepticism was valid, however, now that I love sashimi and raw fish with my sushi, I definitely don’t bat an eye anymore at ceviche. Of course, you have to make sure you prep it correctly and ensure you buy high quality seafood in order to not get sick.
This salmon ceviche was inspired from a trip to Turks and Caicos and my Tulum girls trip. There is an abundance of ceviche in the Caribbean and Mexico. This salmon ceviche is a bright, citrusy reminder of laying poolside or on the beach! Making ceviche is a great excuse to keep the house cool on a hot day because it requires no stove or oven and it takes no time to make! The flavors are so fresh and bright.
Serve salmon ceviche with tortilla chips or pita chips. Pair the ceviche with mango relish and a mango colada for all the tropical vibes! For even more hot weather eats to cool you down, making a batch of this gazpacho would be an excellent compliment to this ceviche spread.
Recipe Tips and Variations
- Despite the salmon being “cooked” with the citrus juice, food-borne illness is still a risk because there is no heat applied to this dish. To decrease this risk, make sure you are buying the highest quality salmon you can and make salmon ceviche ASAP.
- Add some fresh cubed mango for some tropical sweetness!
- Swap shallots for red onions if you prefer more bite to your ceviche. Or add a diced jalapeño for some added spice.
- Use cilantro if you prefer it to parsley.
Ceviche is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime.
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.
Storage Instructions
Salmon ceviche must be eaten immediately and should not be stored or kept overnight.
Salmon Ceviche
Ingredients
- 1 pound (454 g) fresh salmon filets, cubed into 1-inch cubes
- 1 shallot, finely diced
- 1 avocado, cubed
- Juice of 3 limes
- Salt and pepper, to taste
- Chopped parsley, for topping
Instructions
- Slice salmon into cubes.
- In a large bowl, gently toss salmon, shallot, avocado, lime juice, salt and pepper together with a spoon. Make sure you get the salmon and avocado pieces well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.1 pound (454 g) fresh salmon filets, 1 shallot, 1 avocado, Juice of 3 limes, Salt and pepper
- Place in refrigerator for 1 hour. Toss together with fresh parsley before serving.Chopped parsley
- Serve immediately with tortilla chips.
Nutrition
Photographs by Meg McKeehan Photography
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.
Do I need to use sushi grade salmon for this?
I would highly recommend it, yes.
Great thanks!