Bright, fresh, and full of zesty lime flavor, this Salmon Ceviche recipe is a no-cook, foolproof way to serve something impressive—without heating up the kitchen. It's perfect for entertaining or a light, healthy meal.
What Is Salmon Ceviche?
Salmon Ceviche is a twist on the classic Latin American seafood dish where fresh salmon is “cooked” in citrus juice instead of heat. The lime tenderizes the fish while adding that bright, zesty flavor we love. We mix in creamy avocado, juicy tomatoes, and a sprinkle of sesame seeds for crunch and balance—simple ingredients that let the salmon shine.
Ceviche is one of those dishes that looks impressive but couldn’t be easier. It’s a fresh, feel-good option that pairs perfectly with light bites like our Salmon Caesar Salad or Crunchy Asian Salad. If you’re building a seafood spread, it also plays well with Grilled Shrimp Skewers or Tuna Steak with Mango Salsa.
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Ingredients
- SALMON: we like salmon filets for this recipe, as they are the right thickness. King salmon, sockeye salmon, or red salmon works best.
- AVOCADO: 1 ripe avocado
- TOMATOES: vine ripened tomatoes, roma tomatoes, or cherry tomatoes
- LIME JUICE: fresh squeezed lime juice
- SALT: Kosher salt or sea salt
- SESAME OIL: just a dash
- CHIVES: fresh chives, chopped
- BLACK SESAME SEEDS: a pinch for sprinkling on top
- WHITE SESAME SEEDS: a pinch for sprinkling on top
Featured review
❝ To die for delicious! I like adding about ¼ cup finely diced celery for a bit of crunch ❞
⭐️⭐️⭐️⭐️⭐️
Instructions
- PREPARE THE SALMON: Start by cutting the salmon into ¼" pieces. Place in mixing bowl.
- MARINATE THE SALMON: Add fresh lime juice, sesame oil and salt. Toss. Refrigerate 10 minutes (or up to 30 minutes).
- ADD AVOCADO + TOMATOES: Dice avocado into ¼"pieces and add to marinated salmon along with tomatoes. Toss.
- SERVE: Serve over a bed of greens. Sprinkle with sesame seeds. Garnish with chives. Serve with crackers, tortilla chips, or toast points.
🍷 Wine Pairing
We love pairing this dish with Conundrum White. The crisp citrus notes in the wine bring out the bold flavors of the ceviche—it’s our go-to for summer nights and casual gatherings.
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Variations
- SPOON IT OUT: we like Salmon Ceviche in a large bowl with crackers toast points or tortilla chips. Guests can spoon out their own servings on small cocktail plates (as shown).
- TACO NIGHT: ceviche makes and excellent taco filling, and also pairs well with other Fish Tacos. Serve it with a side of Pineapple Salsa for a real flavor fiesta.
- MAKE LETTUCE WRAPS: for a really low carb option, roll ceviche in large lettuce leaves.
- ADD MORE VEGGIES: add red onion, peppers, or chopped fresh cilantro.
🐟 More Salmon Recipes
- Cedar Plank Salmon: covered in a sweet and smoky spice rub and grilled to perfection, this dish is full of bold flavor with no mess!
- Salmon Caesar Salad: an upgrade to a classic recipe, this salad is made with blackened salmon, a homemade Caesar dressing and crunchy croutons
- Blackened Salmon: pan-seared with cajun spices for out-of-this-world flavor. It's the perfect quick and easy dinner.
- Grilled Salmon with Mango Glaze: grilled salmon filets topped with a Caribbean-inspired mango glaze
This post is sponsored by our friends at Conundrum Wines. All opinions are our own.
Storage
Ceviche tastes the best on the day that you make it. It can be kept in the fridge for up to one day, but keep in mind the lime will still be "cooking" the fish, so the taste will change a bit.
FAQ
Technically no. Marinating the fish in lime juice and salt cures it, therefore "cooking" the fish.
A good ceviche recipe starts with the freshest, mildest fish you can find. We like salmon, but you can also use halibut, snapper, shrimp, or sea bass.
Absolutely! Salmon ceviche is rich in protein, omega-3 fatty acids, and vitamins such as B12 and D. It’s also a low-calorie dish that can be part of a healthy diet.
We recommend eating ceviche on the same day you make it. It can be kept in the fridge for up to one day, but keep in mind the lime will still be "cooking" the fish, so the taste will change a bit.
Salmon ceviche can be served as an appetizer or a main dish. It pairs well with tortilla chips, on tostadas, or with crunchy green salad. It can also be garnished with fresh herbs and avocado slices.
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- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Salmon Ceviche recipe
This easy, no-cook salmon ceviche recipe is loaded with bright lime flavor and makes an impressive starter or light dinner in just minutes.
- Total Time: 0 hours
- Yield: 2 portions 1x
Ingredients
- 8 ounces fresh salmon skin removed
- 1 avocado
- ¼ C diced tomato
- 2 tbsp fresh lime juice
- 1 tsp kosher salt
- dash of sesame oil
- 1 tsp fresh chives chopped
- pinch of black sesame seeds
- pinch of white sesame seeds
Instructions
- Start by cutting your salmon into ¼ inch pieces and place in mixing bowl.
- Add fresh lime juice, sesame oil and salt and toss.
- Refrigerate 1o minutes.
- Dice avocado into ¼ in pieces and to salmon along with tomatoes and toss.
- Serve over a bed of greens and sprinkle with sesame seeds.
- Garnish with chives.
- Serve with crackers or toast points.
Notes
- Ceviche tastes the best on the day that you make it. It can be kept in the fridge for up to one day, but keep in mind the lime will still be "cooking" the fish, so the taste will change a bit.
- Prep Time: 15 minutes
- Cook Time: n/a
- Category: appetizer
Nutrition
- Serving Size: 6 oz portion
- Calories: 374
- Sugar: 1.1 g
- Sodium: 719.2 mg
- Fat: 25.8 g
- Carbohydrates: 12.2 g
- Protein: 27.9 g
- Cholesterol: 57.9 mg
Darylin Linning says
To die for delicious! I like adding about 1/4 cup finely diced celery for a bit of crunch
Jackie says
Hooray! We're so happy you liked it Darylin! The celery is a great addition.
Jackie says
This recipe is so simple, yet so delicious. We like to make a meal out of it with fresh salsa, tortillas, and avocado.