This tropical spin on ceviche features sashimi-grade salmon cured in lime juice, tossed with juicy mango, red onion, and fresh herbs. It's sweet, tangy, slightly spicy, and incredibly refreshing — perfect served with tortilla chips, on cucumber rounds, or in elegant appetizer spoons.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsTotal Time 20 mins 8 oz sashimi-grade salmon, skin removed and diced into ½-inch cubes
1 ripe mango, peeled and diced
¼ red onion, finely diced
1 red chili or jalapeño, deseeded and finely chopped (optional for heat)
Zest and juice of 2 limes
1 tbsp olive oil
2 tbsp chopped fresh cilantro (or parsley if preferred)
Salt and freshly ground black pepper, to taste
Optional garnish: avocado slices, microgreens, or cucumber rounds
Cure the Salmon
1
In a mixing bowl, combine diced salmon with lime zest and juice.
Add a pinch of salt and gently stir. Let sit in the fridge for 10–15 minutes — the acid will "cook" the fish, firming up the texture slightly.
Prepare the Add-Ins
2
While the salmon is curing, dice the mango, red onion, and chili.
Chop your herbs and prep any garnishes you’d like.
Combine and Dress
3
Drain off a bit of the lime juice if there’s excess (leave a couple spoonfuls).
Add mango, onion, chili, olive oil, and herbs to the salmon.
Gently fold together. Taste and adjust seasoning with more lime, salt, or pepper if needed.
Serve
4
Spoon into small bowls, serve over avocado or cucumber slices, or pair with tortilla chips or plantain crisps for scooping.
Garnish with extra herbs or a few avocado cubes for added creaminess.
Pro Tips & Pairings
5
Use the freshest salmon possible — sushi-grade is key for safety and flavor.
This dish pairs beautifully with crisp white wines like Sauvignon Blanc or a citrusy rosé.
For an appetizer platter, serve in martini glasses or on tasting spoons.
Ingredients 8 oz sashimi-grade salmon, skin removed and diced into ½-inch cubes
1 ripe mango, peeled and diced
¼ red onion, finely diced
1 red chili or jalapeño, deseeded and finely chopped (optional for heat)
Zest and juice of 2 limes
1 tbsp olive oil
2 tbsp chopped fresh cilantro (or parsley if preferred)
Salt and freshly ground black pepper, to taste
Optional garnish: avocado slices, microgreens, or cucumber rounds
Directions Cure the Salmon
1
In a mixing bowl, combine diced salmon with lime zest and juice.
Add a pinch of salt and gently stir. Let sit in the fridge for 10–15 minutes — the acid will "cook" the fish, firming up the texture slightly.
Prepare the Add-Ins
2
While the salmon is curing, dice the mango, red onion, and chili.
Chop your herbs and prep any garnishes you’d like.
Combine and Dress
3
Drain off a bit of the lime juice if there’s excess (leave a couple spoonfuls).
Add mango, onion, chili, olive oil, and herbs to the salmon.
Gently fold together. Taste and adjust seasoning with more lime, salt, or pepper if needed.
Serve
4
Spoon into small bowls, serve over avocado or cucumber slices, or pair with tortilla chips or plantain crisps for scooping.
Garnish with extra herbs or a few avocado cubes for added creaminess.
Pro Tips & Pairings
5
Use the freshest salmon possible — sushi-grade is key for safety and flavor.
This dish pairs beautifully with crisp white wines like Sauvignon Blanc or a citrusy rosé.
For an appetizer platter, serve in martini glasses or on tasting spoons.
Salmon Ceviche with Mango & Lime
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