Salmon Ceviche Recipe

Name: Salmon Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb raw fresh wild salmon; 1/2 an English cucumber, diced; 1/2 large mango, peeled and diced; 1/2 large avocado, peeled and diced; 1/2 jalapeno, minced; 2 tablespoons cilantro, minced; 1 lime, juice of; 1 lime, zest of; 1 tablespoon sesame seeds; 1 tablespoon sesame oil; 2 teaspoons black sesame seeds

Servings: persons

1/2 lb raw fresh wild salmon
1/2 an English cucumber, diced
1/2 large mango, peeled and diced
1/2 large avocado, peeled and diced
1/2 jalapeno, minced
2 tablespoons cilantro, minced
1 lime, juice of
1 lime, zest of
1 tablespoon sesame seeds
1 tablespoon sesame oil
2 teaspoons black sesame seeds

1
Add the chopped cucumber to a medium bowl.
2
Add the mango and avocado to the bowl.
3
Add the minced jalapeno and minced cilantro.
4
Add the lime zest and the juice of the lime.
5
Add the sesame seeds and the sesame oil.
6
Dice the salmon (make sure you remove the skin and bones first!).
7
. Mix everything together until well combined.
8
Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
9
Serve with rice crackers or cucumber slices.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb raw fresh wild salmon, 1/2 an English cucumber, diced, 1/2 large mango, peeled and diced, 1/2 large avocado, peeled and diced, and more.

Yes, Salmon Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Ceviche

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