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an overhead image of salmon ceviche in a white bowl with a metal spoon and two tortilla chips in the bowl
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5 from 1 vote

Salmon Ceviche

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 4
Author: Julie Chiou

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.
    fresh salmon filets and salmon cubes on a cutting board next to a knife and limes and avocados
  • 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 fresh salmon filets, 1 shallot, 1 avocado, Juice of 3 limes, Salt and pepper
    cubed salmon, avocado, shallots, and metal spoon in a bowl next to freshly juiced limes and a linen towel
  • Place in refrigerator for 1 hour. Toss together with fresh parsley before serving.
    Chopped parsley
    cubed salmon, avocado, and onions mixed together in a white bowl
  • Serve immediately with tortilla chips.

Nutrition

Serving: 1 serving (135 grams) | Calories: 246 kcal | Carbohydrates: 5 g | Protein: 24 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Cholesterol: 62 mg | Sodium: 54 mg | Potassium: 820 mg | Fiber: 4 g | Sugar: 1 g

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