Mango Salmon Ceviche

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  • Level: Easy
  • Total: 30 min (plus 6- to 8-hour chilling time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces

1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed

2 tablespoons finely chopped fresh cilantro

2 tablespoons rice vinegar

1 teaspoon sugar

Kosher salt and freshly ground pepper

1 mango

1 avocado

1 tart green apple

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

Tortilla chips, for serving


  1. Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  2. Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  3. Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.