Salmon Ceviche with Citrus, Chiles and Avocado

Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 pound skinless salmon fillet, diced

1 red onion, diced

1 to 2 jalapenos (to taste), seeded and diced

1/2 cup fresh lemon juice

1/2 cup fresh lime juice

1/2 cup fresh orange juice

Kosher salt and freshly ground black pepper

2 medium tomatoes, seeded and diced

3 tablespoons cilantro, chopped, plus a cilantro sprig for garnish

2 tablespoons extra-virgin olive oil, plus more for drizzling 

2 avocados

1 whole lime, plus lime and/or lemon wedges for garnish

Tortilla chips, for serving


  1. Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
  2. Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
  3. Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
  4. Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.
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