5 from 27 votes
Salmon Ceviche
Salmon Ceviche features raw salmon pieces “cooked” by citrus juice, combined with chopped onion, carrot, tomato, jalapeño, and fresh cilantro. The ceviche offers a bright, tangy, and spicy flavor with a mix of crunchy and tender textures. Served with tortilla chips or tostadas, it’s a fresh seafood appetizer with a Mexican-style flair.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings:
4
servings (1 cup each)
Calories:
199 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
For the ceviche:
- 1 pound salmon filet thawed (see note 1)
- 1 cup citrus juice plus more for serving (see note 2)
- 1 medium onion finely diced (about 1 cup)
- 1 large carrot peeled and finely chopped (about 1/2 cup, see note 3)
- 1-2 Roma tomato seeded and chopped (about 1/2 cup
- 1-2 jalapeno pepper minced, seeded if desired (see note 4
- 1 bunch cilantro stems removed and minced (see note 5, fresh
- salt
For serving:
- tortilla chips or tostadas or saltine crackers
- hot sauce and mayonnaise
Instructions
- 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.
- 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.
Cup of Yum
Notes
- Thaw frozen salmon overnight in the refrigerator or quickly in cold water with a thin trickle to speed thawing.
- Remove all salmon skin and bones before cutting into pieces.
- Lime juice is preferred for "cooking" the fish; other citrus juices like lemon, grapefruit, or orange can be combined if desired.
- Carrots add a distinctive sweetness and crunch uncommon in ceviche but traditional in some regions.
- Remove jalapeño seeds to reduce heat; serve additional spicy peppers separately for adjustable spice.
- Use fresh cilantro leaves and tender stems, but substitute with parsley or chives if you dislike cilantro.
- Choose high-quality, commercially frozen, or very fresh salmon for safety as citrus does not kill pathogens.
- The recipe yields about 4 cups of ceviche; consume the same day or within one day.
- Optionally add avocado or other mix-ins like cucumber, jicama, or pineapple for variation.
Nutrition Information
Serving
1cup
Calories
199kcal
(10%)
Carbohydrates
10g
(3%)
Protein
23g
(46%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
62mg
(21%)
Sodium
66mg
(3%)
Potassium
780mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3385IU
(68%)
Vitamin C
28mg
(31%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 199
% Daily Value*
| Serving | 1cup | |
| Calories | 199kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 66mg | 3% |
| Potassium | 780mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3385IU | 68% |
| Vitamin C | 28mg | 31% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.