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Salmon Ceviche

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Jun 05, 2026

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This fresh Salmon Ceviche features wild salmon cured in fresh lime and orange juice, tossed with diced avocado, tomatoes, red onion, and jalapeños. Perfect for a healthy, high-protein summer appetizer or 4th of July crowd-pleaser!

Salmon ceviche in a bowl with wooden spoon.

Why You’ll Love This Recipe

My entire family loved-loved this salmon ceviche! Based on my wildly popular shrimp ceviche recipe, since we live in PNW and fish a lot, I wanted to be able to make it any time and cost effective.

Here is why I think your will love this salmon ceviche recipe as well:

Fresh and zesty: The dual-citrus blend of lime and orange cuts the richness of the salmon beautifully.
Healthy fast food: This appetizer takes just 15 minutes of hands-on prep time before marinating in the fridge.
Diet-friendly dish: Naturally fits into low-carb, high-protein, gluten-free, and clean-eating lifestyles.

Ingredients for Salmon Ceviche

Salmon, cilantro, limes, orange, tomato, avocado, red onion, jalapenos, salt, pepper.

Salmon: Use salmon labeled as “sushi-grade” or “sashimi-grade”. Using raw fish that has been commercially flash-frozen ensures the food safety. To use your own catch, freeze and store salmon at -4F (-20C) or below for at least 7 days.
Citrus blend: A mix of fresh lime juice and a splash of orange juice. The orange juice balances out the sharp acidity of the limes perfectly!
The crunch: Diced tomato, crisp red onion, and fresh cilantro add beautiful color and classic ceviche flavor.
Avocado: Tossed in at the end for a rich, creamy texture that pairs beautifully with the lean salmon. Use ripe but firm avocado to avoid it getting mushy.
Jalapeños: Finely diced for a kick of heat. Remove the seeds if you want it milder, or leave them in if you love a spicy punch.

Substitutions

Salmon: Halibut, sea bass, red snapper, or mahi-mahi are classic ceviche choices. They hold their shape perfectly when diced and absorb the zesty lime juice beautifully. You can also use other seafood like scallops or prawns.
Orange juice: If you don’t have a fresh orange on hand, you can swap it for a splash of grapefruit juice or just stick strictly to all lime juice.
Jalapeños: Can easily be substituted with serrano peppers for more heat, or diced red bell pepper if you want a completely mild, sweet crunch.
Red onion: If the raw onion flavor is too strong for you, soak the minced pieces in cold water for 5 minutes and drain them before adding to the bowl.

How to Make Salmon Ceviche

Dice the salmon: Using a sharp knife, cut your skinless, without bones, sushi-grade (or properly home-frozen) salmon filets into uniform, 1/2-inch cubes. Add to a large bowl.
Make citrus marinade: Squeeze juice from the limes and orange, then pour over the salmon. Sprinkle with salt and pepper, stir well, and place in the fridge for 30 minutes. Make sure the salmon is mostly submerged in the juice. The acid will immediately go to work turning the fish firm and opaque.
Chop the vegetables: In the meantime, dice the tomato, avocado, red onion, cilantro, and jalapeños and add to a separate bowl. I like to remove the seeds and white ribs from one (or both) of the jalapeños to control the heat level while keeping that fresh pepper flavor. You can keep them all in for more heat.
Combine and taste test: Add the diced vegetables to the bowl with the marinated salmon, stir gently, and adjust seasonings, if needed. Always do a taste test with a tortilla chip before adding more salt, as store-bought chips can carry a lot of extra saltiness!

Tips for Best Results

Cut the fish evenly: Try to dice your salmon into uniform, bite-sized pieces (about 1/2-inch cubes). This ensures that every piece “cooks” evenly in the citrus juice at the exact same rate.
Don’t over-marinate: Keep an eye on the clock! Salmon is a tender fish, leaving it in the citrus juice for too long (over 2 hours) will cause it to become dry and crumbly. 30 to 45 minutes is the sweet spot for a perfect texture.
Skip the bottled juice: Freshly squeezed lime and orange juices are essential here – bottled versions lack the vibrant flavor and necessary acidity to properly cure the fish.

Person scooping salmon ceviche with a tortilla chip.

Serving Ideas

Classic dip: Serve cold in a large bowl surrounded by salted tortilla chips, plantain chips or rice crackers.
Salmon tostadas: Spread a thin layer of mashed avocado on a crispy tostada shell, then pile the salmon ceviche high on top.
Ceviche lettuce wraps: Spoon the salmon into crisp butter lettuce cups for a super low-carb, refreshing lunch.
Over rice or quinoa: Turn it into a quick poke-style bowl by serving it over a bed of chilled brown rice or quinoa.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The salmon will continue to cure and soften slightly in the citrus juice the longer it sits.

Freeze: Do not freeze leftover ceviche with salmon. The texture of the veggies and the cured fish will completely break down upon thawing.

FAQs

Is the salmon actually cooked in ceviche?

No, it isn’t cooked with heat. Instead, the acid from the lime and orange juice undergoes a chemical process called denaturation, which alters the proteins in the fish. This changes its color and texture, making it firm and opaque just like heat-cooking does, while keeping it incredibly tender.

Is it safe to make ceviche at home?

Yes, as long as you use the right fish! To make it safe, always use high-quality salmon labeled as sushi-grade or sashimi-grade.

Can I make this ahead of time?

Ceviche is best enjoyed fresh the day it is made. However, you can prep all of your veggies (tomato, onion, cilantro, jalapeño) a few hours ahead of time and store them in a separate bowl. Combine them with the salmon once it finishes its 30-minute citrus marinade.