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SERVES 6-8
PREP TIME 25 Minutes
COOK TIME 30 Minutes
2 pounds king, silver, keta or pink salmon, cut into bite-sized chunks
1/2 cup fresh lime juice (approximately 6–8 limes)
1/2 cup white onion, finely diced
1/4 cup red onion, finely diced
6–8 cloves garlic, minced
1–2 jalapeños, finely diced
2 Roma tomatoes, diced
2 ripe avocados, diced
1/2 cup fresh cilantro, chopped
Salt to taste
Step 1 – Prepare the Salmon
Cut the fresh salmon into bite-sized chunks and place into a large glass or stainless steel bowl.
Step 2 – Marinate in Lime Juice
Add the lime juice, white onion, red onion, and minced garlic directly to the salmon. Stir gently to coat all pieces evenly.
Cover and refrigerate for 20–30 minutes, stirring once or twice, until the salmon becomes slightly opaque and firms up.
Step 3 – Drain
Drain off most of the excess lime juice while leaving enough moisture to keep the ceviche fresh and vibrant.
Step 4 – Fold in Fresh Ingredients
Gently fold in the cilantro, jalapeño, Roma tomatoes, and diced avocado. Season with salt to taste.
Step 5 – Serve
Serve immediately with tortilla chips, tostadas, cucumber slices, or crispy wontons.
For the best flavor and texture, enjoy the ceviche the same day it is prepared.
