Ceviche De Salmon Recipe

Prepare the salmon

Rinse the salmon under cold water and pat completely dry with paper towels. Trim any remaining dark bits or connective tissue. Cut the salmon into uniform 1/2-inch cubes so the citrus cooks them evenly.

Slice the onion

Thinly slice the red onion and place it in a small bowl of cold water for 5 minutes to mellow its sharpness. Drain and pat dry before adding to the ceviche.

Make the citrus marinade

In a nonreactive bowl (glass or stainless steel), combine the lime juice, lemon juice, and orange juice. Whisk in the sea salt and black pepper until mostly dissolved.

Marinate the salmon

Add the cubed salmon to the citrus marinade, making sure the fish is fully submerged. Cover and refrigerate for 20–25 minutes, tossing gently halfway through, until the salmon turns opaque at the edges and is firmer (it will still be slightly translucent in the center).

Prepare add-ins

While the salmon cures, dice the mango and avocado into roughly 1/2-inch pieces, finely mince the jalapeño (remove seeds for less heat), chop the cilantro, and dice the cucumber if using. Gently toss mango and avocado with 1 tablespoon of lime juice to prevent browning.

Combine components

Once the salmon has cured, pour off about half of the marinade if you prefer a less soupy ceviche, reserving enough to keep the mixture moist (about 1/2 cup). Add the red onion, mango, avocado, jalapeño, cilantro, cucumber, and olive oil to the salmon. Gently fold to combine, adjusting salt and pepper to taste.

Chill briefly

Return the combined ceviche to the refrigerator for 5–10 minutes to let flavors meld. Do not marinate much longer or the avocado will become mushy and the salmon will overcook.

Taste and adjust seasoning with additional sea salt, black pepper, or a squeeze of lime if needed.

Spoon the ceviche into chilled bowls or onto tostadas. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle the flaky finishing sea salt, and top with microgreens or cilantro sprigs.

Serve immediately with tortilla chips or tostadas and lime wedges on the side.