Salmon Ceviche

Salmon Ceviche

Sarah Zeigler 29

"Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions."


4 h 25 m {{adjustedServings}} servings 288 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 2253 mg
  • 90%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
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Your rating



  1. 21 Ratings


This was so delicious! I have to agree with the other commenter - I think it was too much salt. I understand that ceviche has to be salty to keep bacteria from growing, but this was pucker-your-...

Great recipe! Thank you:) As stated in previous review the salt is out of proportion. I used the reviewers recommend 1/8 -1/4 tsp sea salt and Old El Paso Guacamole Mix for more kick and foun...

I made the recipe exactly EXCEPT used only 1/2 teaspoon salt, doubled the chili paste to 1 teaspoon and halved the olive oil (2 Tablespoons). It was perfect over spring mix salad greens and make...