• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Seafood Appetizers Lunch / Dinner Main Courses

Salmon ceviche

Published: 08.01.2021 » Last updated: 10.26.2022

Thinly sliced salmon fillet is macerated in lime juice and salt, then tossed with dill, cilantro, red onion, chilies and fresh sweet mango. Tart with touches of sweetness, this salmon ceviche can be served as an appetizer or an accompaniment to cocktail drinks.

Salmon ceviche

It is raw fish. Macerating in lime juice (or vinegar or anything similarly acidic) does NOT result in cooking the fish. The texture of the fish flesh changes when soaked in lime juice, yes, but it stays raw. To avoid health risks, choose the freshest fish available and serve the ceviche immediately.

Ceviche is associated with Peru where it is believed to have originated over 2,000 years ago. Of course, there are contrarians who claim that the technique of curing raw fish with citrus juice was introduced by the Spanish colonizers who, in turn, adapted it from their Moorish conquerors.

Whichever is the more accurate historical account, one thing is beyond debate — there is no singular way to make ceviche. Variants developed as the dish spread to other Spanish colonies in Latin America and even as far as the Philippines in Southeast Asia. The choice of fish and what else go into the dish is largely influenced by the produce of each region.

Why add mangoes? If you haven’t discovered it yet, anything sweet mellows down the heat of chilies. Still and all, if you’d rather tone down the heat, there are two ways to do it. First, by reducing the amount of chilies or, second, by scraping off and discarding the seeds of the chilies before tossing with the fish.

Salmon ceviche

Connie Veneracion
A raw fish dish with a delightful tartness balanced by sweet mangoes. Chilies give ceviche a nice kick.
Salmon ceviche with sweet mangoes
Print Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine Peruvian
Servings 4 people

Ingredients
  

  • 300 to 400 grams salmon fillet - skinless
  • juice of four limes - divided
  • 2 teaspoons salt - divided
  • 3 to 4 bird's eye chilies
  • 1 large red onion
  • 1 large ripe mango
  • 1 to 2 tablespoons chopped dill
  • 1 to 2 tablespoons chopped cilantro

Instructions
 

  • Rinse the salmon fillet well and dry with paper towels.
  • Slice the fish thinly.
  • Place the sliced salmon in a non-reactive bowl (not aluminum), pour in half of the lime juice and add half of the salt, and toss well.
  • Thinly slice the chilies (discard the seeds for less heat).
  • Peel, halve and thinly slice the red onion.
  • Cut the mango, discard the stone, and thinly slice the flesh.
  • Squeeze the salmon to remove the liquid.
  • Transfer the salmon to a clean bowl, pour in the remaining lime juice, add the remaining salt and toss well.
  • Add the rest of the ingredients and toss thoughly.
  • Serve the salmon ceviche immediately.
Print Pin Recipe
Keyword Chilies, Mangoes, Salmon

More Seafood

Salmon belly sinigang

Salmon belly sinigang

Baked fish with oyster sauce

Baked whole fish with oyster sauce

Chinese broccoli-wrapped mackerel in coconut milk

Chinese broccoli-wrapped mackerel in coconut milk

Fish katsu with lemon wedges and shredded cabbage on white plate

Fish katsu

Fish head soup with coconut cream

Fish head soup with coconut cream

Salmon curry rice bowl

Salmon curry rice bowl

Newsletter department

  • #18 Cooking for Lent
    03.23.2023
    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact
Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

Chicken, tomatoes and thyme in olive oil

Kung Pao tofu

10-minute Kung Pao tofu

Kung pao chicken

Kung pao chicken

Macaroni salad with ham and cheese, carrot, celery, crushed pineapple, pickle relish and mayo

Macaroni salad with ham and cheese

Udon and pork with chili peanut sauce garnished with scallions and sesame seeds

Udon and pork with chili peanut sauce

Potatoes and green beans salad

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved