Salmon Ceviche

Salmon Ceviche Recipe: a fresh and healthy marvel you can't miss

Salmon ceviche is one of those dishes that embody freshness, intense flavor, and simplicity in its preparation. In a world increasingly seeking nutritious and easy options, this dish stands out for its versatility and vibrant character. With ingredients like Pacific Salmon, accompanied by citrus, red onion, and a touch of spice, you get a dish that delights any palate and becomes a must-have for those who want to enjoy authentic and healthy flavors. In 2025, with the trend towards healthy gastronomy on the rise, salmon ceviche has consolidated itself as an accessible and delicious gourmet option, which also offers multiple variations to adapt to all preferences.

This dish, which in its essence combines the citrus curing technique with fresh ingredients, has adapted to different culinary styles and cultures, enriching its tradition with personal and regional touches. The incorporation of ingredients such as avocado or passion fruit adds a tropical character that further enhances its appeal. The quality of the fish, preferably wild Norwegian fish, is key to achieving that juicy texture and unmistakable flavor that stands out in every bite. Preparing it at home is simpler than you think, and the result is an explosion of flavors that invites sharing at family gatherings or with friends on summer afternoons.

Preparation time

• Preparation: 10 minutes
• Cooking: 0 minutes
• Total: 20 minutes
• Servings: 4
• Difficulty: Easy

Essential ingredients for a perfect salmon ceviche

• 200 g fresh Pacific salmon (preferably sashimi-grade to avoid hot cooking)
• Juice of 2 limes or lemons
• 1 large passion fruit (pulp only)
• 1/2 red onion, finely julienned
• 1 red chili pepper (adjust spiciness to taste)
• 1 ripe avocado, cubed
• Fresh chopped cilantro
• Salt and pepper to taste

Options for substituting hard-to-find ingredients

• If you don't have passion fruit, you can use green mango for a sweet and sour touch.
• For salmon, you can also use fresh tuna or any good quality white fish.
• If you don't find red chili, opt for spicy pepper or simply omit it if you prefer a milder flavor.
• Cilantro can be substituted with fresh parsley in case of allergy or preference.

Utensils we will use to prepare homemade ceviche

• Glass or ceramic bowl (avoid metal to not alter flavors)
• Sharp knife and cutting board
• Tongs or spoons for mixing
• Liquid measuring cup or measuring cup
• Wide plate for marinating
• Refrigerator for the final resting

Step-by-step preparation for a spectacular salmon ceviche

1. Fish preparation

• Washing: Carefully wash the salmon under cold running water to remove any possible residues.
• Cutting: With a sharp knife, cut the salmon into small cubes of approximately 1–2 cm. Try to make them uniform so they marinate evenly.
• Placement: Place the cubes in a glass or ceramic bowl to avoid chemical reactions with metal.

2. Marinating with citrus and passion fruit

• Squeeze the juice from the limes or lemons until you get approximately 1/2 cup.
• Extract the passion fruit pulp and add it to the bowl along with the citrus juice.
• Mix gently with a spoon to cover all the salmon cubes with the juice.
• Let marinate in the fridge for 10 to 15 minutes, enough for the acid to lightly “cook” the fish.

3. Add fresh ingredients and season

• Incorporate the julienned red onion, chopped chili, and chopped cilantro.
• Season with salt and pepper, adjusting to your taste.
• Stir gently so all ingredients are well integrated.
• Let it rest for another 10 minutes in the refrigerator, allowing the flavors to blend.

4. Incorporate the avocado and finish the presentation

• Just before serving, add the avocado cubes carefully so as not to break them.
• Stir gently to distribute the avocado in each portion.
• Serve in glasses, on rectangular plates, or in small tapas for an attractive presentation.
• Decorate with a little more cilantro and thin slices of lime or lemon.

5. Accompaniments and final presentation

• Ceviche can be accompanied by plantain chips, lettuce leaves, or on crispy toast.
• It also pairs well with white rice or a fresh salad.
• Presenting it on a nice plate or in glasses can make a difference at the table.
• Serve immediately to enjoy the best texture and flavor.

To finish and serve

Before serving the ceviche, adjust with a final touch of salt or cilantro, and check that the citrus flavor is balanced. The key is not to exceed the marinating time to maintain the firm texture of the salmon. Serving it with chips, toast, or in small glasses is ideal for surprising your guests and enjoying a dish that combines freshness, flavor, and nutrition in every bite.

Tips to perfect your salmon ceviche and turn it into a masterpiece

• Always choose the Pacific salmon of good quality, preferably from sustainable fishing, to guarantee freshness and authentic flavor.
• Use freshly squeezed lime or lemon juice, as the acidity will “cook” the fish and give it that vibrant flavor.
• If you want a bolder touch, add a little aji or chili in thin slices, adjusting to your preferred level of spiciness.
• Serve immediately after preparing to enjoy the juicy texture of the salmon and the intact avocado.
• For an extra touch, incorporate ingredients like grated ginger or a few drops of sesame oil for a different experience.

Approximate nutritional information for salmon ceviche per serving

• Calories: 220 kcal
• Proteins: 22 g
• Fats: 12 g
• Carbohydrates: 10 g
• Fiber: 3 g

Values are estimated per serving and may vary depending on the ingredients used and the portions served.

5 keys to make your salmon ceviche perfect

1. Always select salmon of maximum freshness, preferably Norwegian fish of sashimi quality.
2. Respect marinating times so that the fish is neither overcooked nor undercooked.
3. Use freshly squeezed citrus to enhance flavors and ensure a homogeneous marinade.
4. Include fresh ingredients like onion, cilantro, and avocado to add texture and flavor.
5. Present on beautiful plates and accompany with complements that enhance the dish, such as chips or salad.

When to enjoy salmon ceviche? Ideal moments in 2025

This dish is perfect on hot summer days, when the heat invites you to refresh yourself with vibrant flavors. It is also excellent for family gatherings, light dinners, or special celebrations such as anniversaries or get-togethers with friends. The versatility of ceviche allows it to be incorporated into brunches, tapas, or as a main course at events. Thanks to its ease of preparation, it can become the star dish on days when you want to impress without complications. Furthermore, with ingredients like Norwegian fish and Pacific salmon, it aligns with the healthy consumption and sustainability trends setting the standard in 2025. Accompanied by a cold drink and friends, ceviche becomes an authentic symbol of celebration and good taste, managing to transmit the essence of sea flavors in every bite.

Comparison: Alternatives similar to our salmon ceviche

Frequently asked questions about salmon ceviche in 2025

Share your experience preparing salmon ceviche

Did you dare to prepare this recipe? We would love for you to share how it turned out, if you experimented with variations, or what accompaniments you chose. Cooking is an art that invites creativity, and every experience in the kitchen teaches us something new. Leave your comment and share your tricks with the community so we can all enjoy an even more delicious ceviche on future occasions.

Culinary glossary of salmon ceviche

• Cilantro: Aromatic herb that provides freshness and intense aroma, widely used in Latin American cuisine in sauces and marinades.
• Sashimi: Technique of cutting raw fish into thin slices, common in Japanese gastronomy, essential to avoid cooking processes and maintain the fish's texture.
• Marinade: Process in which a food is submerged in aromatic or acidic liquids to enhance flavor and, in the case of ceviche, «cook» in citrus.
• Sauces and dressings: Liquid or creamy compositions that complement the preparation, which may vary according to regions and preferences.
• Passion fruit: Tropical fruit with aromatic, sweet, and acidic pulp, used to give an exotic and refreshing touch to dishes and drinks.

Salmon Ceviche

Salmon Ceviche: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: ceviche, salmon, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT30M

Total Time: PT30M

Recipe Ingredients:

• Color: An intense and uniform pink hue indicates maturity and freshness. Avoid pieces with dark spots or discolorations that may indicate spoilage.
• Smell: The aroma should be light and saline, similar to the sea. A strong or unpleasant smell reveals possible decomposition or poor preservation.
• Texture: The meat should be firm, elastic, and moist to the touch, without a viscous sensation or falling apart easily.
• Certified origin: Prefer suppliers with ecological and sustainability certifications, that ensure responsible practices and fresh and healthy products.
• Prepare the ingredients: Cut 500 gr of fresh salmon into small cubes, approximately 1 cm. Finely chop ½ cup of red onion, and chop ¼ cup of fresh cilantro. Finely mince 2 aji amarillo peppers or jalapeños, making sure to remove seeds if less spice is desired.
• Citrus marinade: Squeeze the juice of 4 lemons and ¼ cup of orange juice into a glass container. Pour over the salmon, ensuring it is completely covered. The acidity begins to "cook" the fish in minutes.
• Add aromatic ingredients: Incorporate the onion, cilantro, and chili peppers, season with salt and pepper to taste. Mix gently to evenly distribute the flavors without breaking up the cubes.
• Marinate: Refrigerate the ceviche for at least 30 minutes, avoiding exceeding 45, so that the salmon reaches the ideal texture. During this time, the acid will penetrate the flesh, stabilizing its flavor and firmness.
• Incorporate final ingredients: Before serving, add avocado cubes if desired to add creaminess. Mix gently to maintain the integrity of the salmon and vegetables.
• Serve and enjoy: Serve in individual dishes or on platters, accompanied by corn tostadas, crackers, or plantain chips to enhance the experience.
• Always choose fresh, seasonal ingredients: The quality of the salmon and citrus makes all the difference. In 2025, opt for Southern Salmon or certified products that ensure flavor and sustainability.
• Use freshly squeezed citrus juices: The intensity and freshness of lemon and orange enrich the marinade, avoiding artificial or stale flavors.
• Control marinating time: To maintain a firm texture, do not marinate for more than 45 minutes. The risk of the fish becoming dry increases if the time is exceeded.
• Customize with spices and fruits: Add a touch of paprika, cumin, or a splash of passion fruit juice for an exotic twist. The combination of tropical and traditional flavors is trending.
• Family gatherings and celebrations: It's a dish that exudes elegance and freshness, ideal for surprising guests at special events or informal get-togethers with friends.
• Light lunches: Thanks to its nutritional contribution, salmon ceviche is perfect for a healthy meal on busy days, providing energy without heaviness.
• Summer and warm environments: The refreshing sensation and vibrant flavor make ceviche the preferred option for sunny days and vacations at the beach or pool.
• Themed and cultural events: In countries that celebrate Peruvian or Latin American gastronomy, this dish stands out as an icon of identity and sophistication.
• Freshness of the fish: The base of ceviche, therefore, try to buy salmon from trusted places, preferably on the same day and well refrigerated.
• Marinade time control: Do not exceed 45 minutes to prevent the salmon from becoming dry and losing its juicy texture.
• Acid balance: The proportion of citrus juices should be sufficient to "cook" the fish, but without masking its natural flavor. Experiment with different combinations to find the perfect balance.
• Classic Peruvian ceviche: Made with white fish like sea bass, with a mild flavor and less fat. Advantage: firmness and delicate flavor.
• Tuna tartare: Combines fresh tuna cubes with oils and spices. Advantage: more homogeneous texture and elegant presentation.
• Japanese sashimi: Thin slices of freshly cut fish, served without marinade. Advantage: purity and natural flavor, ideal for discerning palates.

Recipe Instructions:

Color: :

Color: An intense and uniform pink hue indicates maturity and freshness. Avoid pieces with dark spots or discolorations that may indicate spoilage.

Smell: :

Smell: The aroma should be light and saline, similar to the sea. A strong or unpleasant smell reveals possible decomposition or poor preservation.

Texture: :

Texture: The meat should be firm, elastic, and moist to the touch, without a viscous sensation or falling apart easily.

Certified origin: :

Certified origin: Prefer suppliers with ecological and sustainability certifications, that ensure responsible practices and fresh and healthy products.

Prepare the ingredients: :

Prepare the ingredients: Cut 500 gr of fresh salmon into small cubes, approximately 1 cm. Finely chop ½ cup of red onion, and chop ¼ cup of fresh cilantro. Finely mince 2 aji amarillo peppers or jalapeños, making sure to remove seeds if less spice is desired.

Citrus marinade: :

Citrus marinade: Squeeze the juice of 4 lemons and ¼ cup of orange juice into a glass container. Pour over the salmon, ensuring it is completely covered. The acidity begins to "cook" the fish in minutes.

Add aromatic ingredients: :

Add aromatic ingredients: Incorporate the onion, cilantro, and chili peppers, season with salt and pepper to taste. Mix gently to evenly distribute the flavors without breaking up the cubes.

Marinate: :

Marinate: Refrigerate the ceviche for at least 30 minutes, avoiding exceeding 45, so that the salmon reaches the ideal texture. During this time, the acid will penetrate the flesh, stabilizing its flavor and firmness.

Incorporate final ingredients: :

Incorporate final ingredients: Before serving, add avocado cubes if desired to add creaminess. Mix gently to maintain the integrity of the salmon and vegetables.

Serve and enjoy: :

Serve and enjoy: Serve in individual dishes or on platters, accompanied by corn tostadas, crackers, or plantain chips to enhance the experience.

Freshness of the fish: :

Freshness of the fish: The base of ceviche, therefore, try to buy salmon from trusted places, preferably on the same day and well refrigerated.

Marinade time control: :

Marinade time control: Do not exceed 45 minutes to prevent the salmon from becoming dry and losing its juicy texture.

Balance in the acid::

Acid balance: The proportion of citrus juices should be sufficient to "cook" the fish, but without masking its natural flavor. Experiment with different combinations to find the perfect balance.

Editor's Rating:
4.5