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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 ;)
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.
If you love salmon and would like more salmon recipes, here are some must-try salmon recipes:
- Baked salmon with honey dijon and garlic
- Sugared soy sauce salmon
- Cherry chipotle glazed salmon
- Grilled coho salmon
- 1 pound 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
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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!