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Salmon Ceviche in a bowl topped with a jalapeno slice and surrounded by tortilla chips.
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5 from 11 votes

Salmon Ceviche

Salmon Ceviche (also known as Ceviche de Salmón) is an easy and delicious light lunch or tasty appetizer. Serve with chips and enjoy!
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 people
Calories: 207kcal


  • 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. 


Make sure to buy skinless salmon, or you will need to remove the skin before mixing all the ingredients.
Adding the avocados with all the ingredients will only make them turn brown. Mix in right before you are going to serve
Salmon Ceviche lasts 3 days in the fridge.


Calories: 207kcal | Carbohydrates: 18g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 780mg | Fiber: 7g | Sugar: 4g | Vitamin A: 764IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 1mg