This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Please Note: This recipe is not authentic Mexican food.
The reason is that salmon is rare in Mexico. Occasionally, one might swim down, but they like cooler waters. Think Alaska and the Northwest.
In fact, salmon is very expensive in Mexico. That’s why I normally take frozen salmon to my father who lives in Mexico.
Other types of ceviches: Ceviche de Camaron, Ceviche de Pescado, Scallop Ceviche.
How to Make Salmon Ceviche?
- Chop the salmon into bite-sized pieces. About 1 inch pieces.
- Be sure to keep the fish cold.
Can you use frozen fish to make ceviche?
Yes! In fact, it is preferred since frozen fish is safer to eat. (Read more below)
- Simply thaw the fish.
- Remove as much water as possible and continue with the recipe as directed.
The lime juice will also help take away the frozen flavor.
Pro tip: Make sure to buy skinless salmon, or you will need to remove the skin before mixing all the ingredients.
Here are some of my favorite Mexican seafood recipes: Camarones a la Diabla, Caldo de Camaron, Aguachile.
- Chop all the ingredients.
- Place them in a large container.
You will need a container that is large enough to hold all the ingredients. This is a large glass Pyrex plate. (AFFILIATE)
You can also use the serving container and take from fridge to table. Remember that this is going to go into the fridge for an hour, and it needs to be covered.
Word to the Wise: Adding the avocados now will only make them turn brown. Wait til the end. Right before you are going to serve, and mix in the the diced avocado.
Salmon Ceviche (or Ceviche de Salmón) makes a yummy appetizer for all your favorite Mexican food dishes like Cochinita Pibil, Gorditas, or Carnitas.
- Mix all the ingredients.
- Cover and place in the fridge for 1 hour.
Can you eat salmon raw?
The short answer, it depends.
Most frozen fish in the US has been handled according to the FDA’s freezing guidelines. Freezing fish kills any parasites and dangerous pathogen, and therefore, it is safe to eat raw.
Fresh salmon, however, needs further inspecting. Look at the grocery store label. It should say “sashimi” or “salmon sashimi.” Also, it should not smell fishy.
Salmon Ceviche makes for an easy Mexican appetizer. Since you can make it ahead of time, it’s perfect for entertaining.
Also try these easy Mexican appetizers: Queso Fundido with Chorizo, Coctel de Camarones, Carne Asada Nachos.
Other Ingredients you can add:
- Diced red pepper
- Red onion
- Green Pepper
- Yellow pepper
Mix in a combination of these ingredients, or try all of them. Ceviche (or as some people call it, “cebiche”) is healthy and a great source of protein.
How Long Does Salmon Ceviche Last?
- Salmon Ceviche lasts 3 days in the fridge.
- Freezing salmon ceviche is not recommended.
Serve the Salmon Ceviche on a homemade tostada, with tortilla chips or saltine crackers. Drizzle some hot sauce on top and enjoy!
- 8 ounces salmon fresh or frozen
- 6 limes (juice only)
- 1/4 onion diced
- 1 garlic clove (finely diced)
- 1 jalapeno finely diced
- 2 tomatoes diced
- 1/2 bunch cilantro chopped
- 1 tspn salt
- 1 avocado diced
- Chop up the salmon into small pieces.
- Keep the salmon cold while prepping the rest of the ingredients.
- In a large container, add the salmon, lime juice, onion, garlic, jalapeno, tomato, cilantro, and salt.
- Mix well.
- Cover and place in the fridge for 1 hour.
- Mix in avocado right before serving.
- Serve with crackers, on a tostada, or with tortilla chips.
We love salmon, and eat a lot of it. Now I have a new way to use it. Thanks for the great recipe!
I never really make ceviche at home but this sounds so good I may just have to give it a try. Thanks for sharing!
I have never had this before because it seemed so hard to make right! But this was so simple and delicious!
Oh man, all of those ingredients are calling my name! My husband is a huuuge fan of fish, salmon in particular, so I am looking forward to surprising him with this delicious dish next time we have appie night!
I love ceviche, and this recipe looks perfect to take in the final weeks of summer. Those other add-in options all sound delicious. Definitely making this weekend!
I love salmon. This ceviche with salmon is a perfect healthy summer meal. So refreshing!
I saw this recipe and I defintely need to try it. I’ve got a party to go to and I need to bring something with me. This would be great!
What a beautiful, perfect, healthy, recipe! I agree that this would be great for lunch! YUM!!
Ceviche is one of my favorite dips/appetizers ever. I order it wherever I go so I was excited to try and make it myself. Found this recipe and it was awesome. Thank you so much!!
Oh my goodness I could eat that whole bowl up! 😀 Looks absolutely fantastic. I’ve never had ceviche before but it sounds and looks wonderful.
Cathleen @ A Taste of Madness
I feel like salmon is very expensive, anywhere you go really. Except when I lived in BC. Man, I miss it there just for the cheap salmon!!
This sounds so good!! 🙂
What a wonderfully fresh and vibrant dish! This would be perfect for hot day (I’m in Phoenix, we have a lot of those)
I had a chance to try this dish few years ago in Hawaii, which was locally called Lomi Lomi salmon. Loved it then. Thanks for the recipe.