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Salmon ceviche in stemmed glasses.

Salmon Ceviche Recipe

Salmon Ceviche is one of the most delicious ways to start eating healthier and lighter during the spring and summer months. Jumpstart your summer party menu with some bright new flavors! I learned this recipe in Mexico.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 451kcal


For the ceviche:

  • 1 pound salmon filet
  • 1 cup fresh lime juice from 6 to 8 limes, plus more for serving
  • 1 medium onion finely diced (about 1 cup)
  • 1 large carrot peeled and finely chopped (about 1/2 cup)
  • 1-2 roma tomatoes seeded and chopped (about 1/2 cup)
  • 1-2 jalapeño peppers minced, seeded if desired (see notes)
  • 1 bunch fresh cilantro stems removed and minced
  • Salt

For serving:

  • Tortilla chips tostadas, or saltine crackers
  • Mayonnaise
  • Valentina hot sauce
  • Sliced avocado


To make the ceviche:

  • Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary. 
  • Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
  • Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.

To serve:

  • Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses. 


Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!


Calories: 451kcal