Salmon Ceviche Recipe

You know that one dish that instantly makes you feel like you’re on a sunny beach, no matter where you are? That’s exactly how I feel about salmon ceviche recipe. It’s fresh, zesty, and so ridiculously easy to make, you’ll wonder why you haven’t been whipping it up all your life.

The first time I tried making it, I’ll admit, I was nervous. Raw salmon? Citrus “cooking” it? It sounded more like a chemistry experiment than a recipe. But after a few (okay, several) attempts—and a little help from this guide to sushi-grade fish—I nailed it. Trust me, with the right ingredients and a few pro tips, you can create a ceviche that tastes like it came straight from a fancy coastal restaurant.

If you love experimenting, why not try pairing it with this tuna ceviche recipe for a seafood feast? Or add a healthy side like this salmon quinoa salad to round out your meal.

What is Salmon Ceviche?

At its core, ceviche is a traditional dish where raw fish is marinated in citrus juices, which “cook” the fish through the power of acidity. Cool, right? Originating in Peru, ceviche has become a beloved dish across Latin America and beyond. While it’s traditionally made with white fish, using salmon gives it a buttery richness that’s hard to beat.

When I started experimenting with salmon ceviche recipe, I found it to be a game-changer. The salmon’s natural fattiness pairs beautifully with the tartness of the lime and lemon, while the vibrant colors make it almost too pretty to eat. Almost. Serve it alongside a light, refreshing side like this Asian cucumber salad for the perfect balance of textures and flavors.

Ingredients for the Perfect Salmon Ceviche Recipe

Let’s talk ingredients. The beauty of ceviche is that it’s simple, but simplicity means every ingredient needs to shine. Here’s what you’ll need to make it perfect:

Main Ingredients

• Sushi-grade salmon: This is non-negotiable. Regular salmon from your local supermarket might not be safe to eat raw. If you’re not sure how to choose the best fish, check out this guide to sushi-grade standards.
• Citrus juices: Lime juice is the MVP here, but I like to mix in lemon and orange juice for depth.
• Red onion: Finely diced for a sharp, slightly sweet crunch.
• Cilantro: It adds freshness and that classic ceviche flavor. If you’re one of those cilantro-averse folks, parsley works too.
• Chili peppers: Serrano or jalapeño for a gentle kick, or habanero if you’re feeling bold.

Optional Add-Ins

• Avocado: Creamy and perfect for balancing the tartness.
• Mango or pineapple: Adds a tropical sweetness.
• Cucumber: Light and refreshing, it gives the ceviche a nice crunch.

Pro tip: Don’t skimp on the citrus or aromatics—they’re what take this dish from meh to wow.

How to Choose the Best Salmon for Ceviche

Okay, let’s get real for a second: the quality of your salmon can make or break this dish. Here’s everything you need to know about picking the perfect fish.

What is Sushi-Grade Fish?

Sushi-grade isn’t an official label, but it generally means the fish has been frozen to specific temperatures to kill parasites, making it safe to eat raw. I learned this the hard way when I tried making ceviche with regular salmon. Spoiler alert: it didn’t end well. Stick with sushi-grade for peace of mind and top-notch flavor.

Types of Salmon to Use

• Wild-Caught Salmon: Rich flavor and firmer texture, but it can be pricey.
• Farmed Salmon: Softer and milder, but make sure it’s high-quality.
• Sockeye or Coho Salmon: These are my go-to varieties for ceviche. Sockeye has a bold flavor, while coho is milder and buttery.

Step-by-Step Salmon Ceviche Recipe

Here’s where the magic happens. Follow these steps, and you’ll have a dish that’s fresh, flavorful, and Instagram-worthy.

• Dice the salmon into small, uniform cubes (about ½ inch). I recommend using a sharp knife and chilling the fish for about 10 minutes before cutting—it makes the job so much easier.
• Finely chop your onion, cilantro, and chili peppers. If you’re adding avocado or mango, dice them slightly larger for texture.

In a non-reactive bowl (glass or ceramic works best), combine:

• ½ cup fresh lime juice
• ¼ cup lemon juice
• 2 tablespoons orange juice
• A pinch of salt
• A drizzle of olive oil (optional but adds richness)

• Add the salmon cubes to the marinade, ensuring they’re fully submerged.
• Cover the bowl and refrigerate for 15–30 minutes. This is where the citrus works its magic, “cooking” the fish while infusing it with flavor.

Variations and Creative Twists

One of the best things about salmon ceviche? Its versatility. Once you’ve mastered the basics, the possibilities are endless. Here are some of my favorite variations that keep things exciting while staying true to the dish’s roots.

This is your minimalist approach—just salmon, citrus, red onion, cilantro, and a little chili for heat. It’s clean, simple, and lets the quality of the fish take center stage. I love serving this version with tortilla chips or on a crisp lettuce leaf for a light appetizer.

Got a sweet tooth? Add diced mango, pineapple, or even passion fruit to your ceviche. The natural sweetness pairs beautifully with the tart citrus and buttery salmon. For an extra tropical vibe, mix in a splash of coconut milk. It sounds unconventional, but trust me—it’s a game-changer.

If you’re all about the heat, this version is for you. Swap your regular chili for habaneros or bird’s eye peppers, and consider adding a pinch of cayenne to the marinade. A dash of smoked paprika also adds a smoky depth that complements the spice. Just keep a cold drink handy—you’ll need it.

Take your ceviche in a whole new direction by incorporating Asian flavors. Use rice vinegar instead of some of the lime juice, add a splash of soy sauce or sesame oil, and garnish with thinly sliced scallions and sesame seeds. Serve with crispy wonton chips for a fusion twist.

Serving Suggestions and Pairings

I firmly believe that how you serve your salmon ceviche can elevate it from a delicious dish to a full-on experience. Whether you’re hosting a dinner party or just treating yourself, these ideas will help you make the most of your ceviche.

Accompaniments

• Tostadas or Tortilla Chips: The crunch is the perfect contrast to the tender salmon.
• Plantain Chips: A slightly sweet, crispy alternative to tortilla chips.
• Cucumber Rounds: For a low-carb, refreshing option.
• Side Salads: Pair it with something light like an arugula salad or a zesty quinoa salad for a complete meal.

Drinks to Pair With Salmon Ceviche Recipe

• White Wines: A crisp Sauvignon Blanc or a zippy Albariño complements the citrusy notes perfectly.
• Sparkling Wines: Light and effervescent, they cleanse the palate between bites.
• Citrus Cocktails: Think margaritas, mojitos, or even a simple gin and tonic with a lime twist.

If you’re feeling fancy, make a ceviche platter with multiple variations and pair each with a different drink. It’s like a tasting menu for your taste buds.

Nutritional Benefits of Salmon Ceviche

It’s not just delicious—it’s healthy too. Salmon ceviche Recipe is packed with nutrients that make it a guilt-free indulgence. Here’s why it’s a win for your body:

• High in Omega-3s: These healthy fats are great for your heart and brain. They also give your skin that healthy glow we all want.
• Rich in Protein: One serving can pack up to 20 grams of protein, making it satisfying and energizing.
• Low in Calories: Depending on your add-ins, it’s typically under 200 calories per serving.
• Full of Vitamins: From the salmon’s B vitamins to the citrus’s vitamin C, every ingredient is doing something good for you.

Honestly, every bite feels like a little gift to your body—and your taste buds.

FAQs About Salmon Ceviche

Is salmon ceviche safe to eat?

Yes, as long as you use sushi-grade salmon. The citrus in the marinade helps reduce bacteria, but starting with high-quality fish is key. Freezing your salmon for at least 24 hours before using it can also kill any potential parasites.

Can I use frozen salmon for ceviche?

Absolutely! Many sushi-grade fish options are flash-frozen to lock in freshness. Just make sure it’s fully thawed and patted dry before marinating.

How long does salmon ceviche last?

Ceviche is best enjoyed fresh but can be stored in the fridge for up to 24 hours. After that, the texture of the fish changes, and it loses its vibrant flavor.

What can I substitute for lime juice?

Lemon juice works well, and you can add orange or grapefruit juice for a sweeter, more complex flavor. Just make sure the juice is freshly squeezed—no bottled stuff allowed.

Storage, Freezing, and Reheating

Ceviche isn’t exactly a meal-prep dish, but here’s how to make the most of your leftovers:

Storing Leftovers

• Place the ceviche in an airtight container and refrigerate immediately.
• It will stay fresh for about 24 hours, but the fish will continue to “cook” in the citrus, altering its texture.

Freezing Salmon for Later Use

If you’re prepping ahead, freeze your salmon before marinating it. Thaw it overnight in the fridge, then dice and marinate fresh. Freezing after marinating isn’t recommended, as it ruins the texture.

Reheating Considerations

Ceviche isn’t reheated—ever. If it’s too cold from the fridge, let it sit at room temperature for 10–15 minutes before serving.

Final Thoughts

Salmon ceviche Recipe is one of those dishes that feels indulgent and effortless all at once. It’s the kind of recipe that can transform a casual dinner into a gourmet experience or impress your guests at a party without keeping you stuck in the kitchen. The vibrant flavors, silky texture of the salmon, and versatility of add-ins make it a dish you’ll come back to again and again.

When I first started making ceviche, I was all about following the recipe to the letter. Over time, though, I’ve realized how much room there is for creativity. Want to keep it classic? Go for it. Feeling adventurous? Toss in some tropical fruits, experiment with new spices, or pair it with a bold cocktail. The possibilities are endless.

If there’s one thing I’ve learned, it’s that the quality of your ingredients matters more than anything else. That’s why I always choose sushi-grade salmon and freshly squeezed citrus juice—no exceptions. Trust me, those small details make all the difference in flavor and safety.

So, whether you’re new to ceviche or looking for a fresh twist on a classic, I hope this guide inspires you to dive in. Grab your sushi-grade salmon, get creative with your add-ins, and enjoy a dish that’s as beautiful as it is delicious. And hey, if you end up creating your own unique variation, I’d love to hear about it!