Summer Delight: Salmon Mango Ceviche Recipe

Culinary enthusiasts and foodies alike, I present to you a recipe that will make your taste buds dance – Salmon Mango Ceviche! Dubbed as one of the most popular dishes in South America, ceviche has taken the world by storm with its light, refreshing, and zesty flavors. In this recipe, I have combined the succulent taste of fresh salmon with the sweetness of juicy mangoes to create a dish that is not only satisfying but bursting with flavor.

Are you tired of your run-of-the-mill dinner recipes and want to try something new? Are you looking for a dish that is both healthy and appetizing? Look no further than my Salmon Mango Ceviche. With fresh cilantro, roma tomatoes, white onions, freshly squeezed lime juice, and succulent salmon dressed up with mango cubes, every bite will be a burst of exquisite flavors.

One of the best things about ceviche is how effortless it is to prepare. This recipe requires minimal cooking and can be made ahead of time. Whether it be for a midday snack or an appetizer at your next party, Salmon Mango Ceviche will not disappoint. Get ready to impress your guests with this easy-to-make and delicious dish.

So what are you waiting for? Grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Salmon Mango Ceviche
Salmon Mango Ceviche

Are you tired of the same old seafood dishes? Do you crave something fresh, flavorful, and healthy? Look no further than this Salmon Mango Ceviche recipe. Not only is it easy to make, but it’s also packed with nutrients and bursting with flavor.

What sets this dish apart from others is the combination of juicy diced mango, zesty lime juice, and tender cubes of sushi-grade salmon. The sweetness of the mango perfectly balances the tanginess of the lime juice, while the cilantro adds a fresh, herbal note to every bite.

Beyond taste and health benefits, this dish is incredibly versatile. Not a fan of salmon? Substitute shrimp or baked fish instead. Want more heat? Add a diced green chili or some jalapenos. Looking for some crunch? Toss in some diced cucumbers or radishes.

Whether as an appetizer or main course, this Salmon Mango Ceviche recipe is sure to be a crowd-pleaser. It’s perfect for any type of occasion: from summertime barbecues to intimate dinners at home.

So why not give this flavorful and nutritious dish a try? You won’t be disappointed!

Ingredient List

“A tropical twist on a classic dish!”

Here are the ingredients for this zesty salmon mango ceviche recipe:

Salmon Mango Ceviche Recipe Ingredients:

  • 1 pound sushi-grade skinless salmon fillets, cut into small cubes
  • 1 1/2 cups freshly squeezed lime juice (about 10 limes)
  • 1/3 cup freshly squeezed orange juice (about 2 oranges)
  • 1 ripe mango, peeled and diced into ½ inch pieces
  • 1 small red onion, finely chopped
  • 10 cherry tomatoes, diced
  • 1 avocado, diced
  • 1 mango, peeled and diced into small cubes
  • 3/4 cup fresh cilantro, chopped
  • 1 tsp black pepper

Make sure to get fresh ingredients because they improve the flavor of the dish. This recipe is best with salmon but can also work with other types of fish like shrimp or baked salmon.

The Recipe How-To

“Take your taste buds on a vacation with this vibrant ceviche.”

Here are the detailed steps to make this delicious Salmon Mango Ceviche Recipe:

Step 1: Preparing the Salmon

  • Cut 1 pound of sushi-grade skinless salmon fillets into small cubes (around 2-inch size).
  • In a large bowl, mix the salmon cubes with 1/4 cup of freshly squeezed lime juice, 2 tbsp of freshly squeezed orange juice, and a pinch of salt and black pepper.
  • Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes. The lime and orange juice will cook the salmon through a process called “denaturation” – the acid in the citrus juices changes the texture of the fish, turning it opaque and firm.

Step 2: Preparing the Ceviche Ingredients

  • Meanwhile, dice 1 ripe mango, 1 avocado, and a small red onion.
  • Halve 10 cherry tomatoes and chop fresh cilantro leaves (around 1/3 cup)
  • In another bowl, combine diced mango, avocado, red onion, cherry tomatoes, cilantro, green chili pepper (if using), freshly squeezed lime juice (1/2 cup), orange juice (1/3 cup), salt & pepper to create your ceviche base mix.

Step 3: Combining Salmon and Ceviche Mix

  • After refrigerating it for around 20 minutes – remove salmon from the fridge.
  • Add it to your ceviche base mix from step #2.
  • Carefully stir until fully combined.

Voila! Your delicious Salmon Mango Ceviche Recipe is ready to serve!

Substitutions and Variations

“Fresh ingredients are key to this flavorful dish.”

As with any recipe, there are always options to switch up ingredients and flavors to suit your preferences. Here are a few substitutions and variations to try with this salmon mango ceviche:

– Shrimp: If you don’t have salmon on hand or prefer shrimp, try making a shrimp and mango ceviche instead. Swap the salmon fillets for peeled and deveined shrimp and adjust the cooking time accordingly (shrimp will cook much faster than salmon).

– Avocado Mango: Avocado is a classic ingredient in ceviche, so why not add it to this recipe? Dice one ripe avocado into small cubes and add it to the bowl with the other ingredients.

– Mango Salsa: For a sweeter twist on traditional salsa, mix together diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Serve it on top of grilled fish or with tortilla chips.

– Baked Salmon: If you’re not in the mood for raw fish, try baking the salmon fillets in the oven. Simply season them with salt, pepper, and olive oil and bake at 400°F for 12-15 minutes, until cooked through. Let them cool before dicing into small cubes and adding to the ceviche.

– Fish Ceviche with Mango: This recipe calls for sushi-grade salmon fillets, but you can use any fresh white fish instead. Try using halibut, cod, or snapper for a different flavor.

Feel free to experiment with different ingredients and flavors until you find your perfect combination. No matter what substitutions you make, I’m sure that this dish will be a hit at your next dinner party or potluck!

Serving and Pairing

“Experience the perfect balance of sweet and savory with every bite.”

When it comes to serving and pairing this exquisite Salmon Mango Ceviche Recipe, there are plenty of options that can elevate your gastronomic experience. The ceviche is a versatile dish that can work as an appetizer, main course or even a snack, depending on your preference.

If you are serving this ceviche as an appetizer, you can try pairing it with some classic Latin American corn chips, to give it that extra crunch. Another great option is to serve it in elegant martini glasses, which adds a touch of sophistication and glamour to your dinner party or family gathering.

For the perfect wine to pair with this ceviche, I recommend sticking with white wines that have a good balance of acidity and freshness. A crisp Sauvignon Blanc, Pinot Grigio or even an Albarino will be a delicious accompaniment to the tangy flavors. If you prefer beer, opt for a light and refreshing Pilsner or Lager.

If you prefer non-alcoholic beverages, fresh fruit juices like orange or grapefruit juice – which also compliment the citrusy notes in the ceviche – would be a great choice. A simple glass of water with lemon wedges will also work well.

One final tip for optimal enjoyment: Serve the ceviche chilled as this enhances its flavors and textures. Enjoy this delightful recipe with friends and family as you bask in the warmth of good company and the tantalizing flavors of the Salmon Mango Ceviche Recipe!

Make-Ahead, Storing and Reheating

“Escape to a beachside paradise with this refreshing dish.”

If you’re considering making this salmon mango ceviche recipe ahead of time, it is recommended to prepare it no more than 24 hours before serving. This is because the fish will continue to cook and develop flavors while it sits and could become overcooked and chewy if prepared too far in advance.

To store leftover ceviche, it is best to transfer it from the original serving bowl into an airtight container in the refrigerator. The ceviche can last for up to 3 days if kept chilled properly.

When reheating the salmon mango ceviche, be aware that cooking it again will change the texture of the fish and may even break down some of the ingredients. It is recommended to enjoy any leftovers cold as a refreshing snack or side dish rather than reheating them.

Tips for Perfect Results

The perfect ceviche should have tender and slightly translucent fish, balanced flavors, and a refreshing mixture of ingredients. Here are some tips to ensure your Salmon Mango Ceviche comes out perfect every time.

1. Use Fresh Ingredients: The quality of your ingredients can make or break your ceviche. Use the freshest salmon fillets you can find and make sure your mango, tomatoes, onions, and other produce are ripe but firm.

2. Cut Ingredients Uniformly: When preparing the ingredients for the ceviche, make sure to chop everything into uniform pieces that are about the same size. This allows each bite to have a consistent texture and flavor.

3. Marinate for the Right Amount of Time: To achieve optimal tenderness while still retaining texture, you need to marinate the salmon in lime juice for exactly 20-30 minutes. Anything longer and it will become mushy.

4. Add Different Textures: To add extra dimension to your dish, consider adding different textures to your ceviche ingredients. For example, try adding some diced avocado or crunchy jicama to add a creamy or crisp texture, respectively.

5. Use Good-Quality Citrus Juice: Using high-quality citrus juice (preferably freshly squeezed) is crucial in balancing flavors and breaking down the fish’s proteins while providing acidity, which is necessary for curing it.

6. Chill Before Serving: Once your ceviche is ready, chill it in the refrigerator for at least 15 minutes before serving.This not only makes it more flavorful but also helps prevent bacterial growth by lowering its temperature.

7. Get Creative with Garnishes: To give your ceviche a pop of color and additional flavor boost, try using cilantro leaves as garnish, white sesame seeds or crispy shallots as toppings, or avocado slices as serving plates.

By following these tips carefully, you’ll create an exquisite and healthy dish bursting in flavor and texture variations. Enjoy!

Bottom Line

In conclusion, this Salmon Mango Ceviche recipe is perfect for anyone looking for a fresh and flavorful meal. Its combination of tender salmon, tangy lime juice, and sweet mango makes for a satisfying and delicious dish that is both healthy and easy to prepare.

Whether you’re planning a dinner party or simply want to indulge in an exquisite meal, this ceviche recipe featuring salmon, mango, and avocado is sure to be a hit with your guests or family. Aside from its taste, this recipe offers versatility when it comes to substitutions and variations, making it accessible to a wide range of dietary preferences.

So why not try it out for yourself? With its incredible flavors and easy preparation, this salmon mango ceviche recipe is definitely worth adding to your culinary repertoire. Trust me, you won’t regret it!

Salmon Mango Ceviche

Salmon Mango Ceviche Recipe

A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.
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Prep Time 8 hrs
Cook Time 20 mins
Course Appetizer
Cuisine Peruvian
Calories 141.5 kcal


  • 1/2 lb salmon, diced
  • 3 -4 roma tomatoes
  • 1 small white onion
  • 1 mango (not too ripe)
  • 1 bunch fresh cilantro
  • 2 -3 serrano peppers
  • 10 limes, juice of
  • whole wheat crackers


  • Marinate salmon in lime juice for at least 8 hours.
  • Dice remaining ingredients into a colander to drain.
  • Drain salmon and combine with mixture.
  • Serve immediately on crackers.

Add Your Own Notes


Serving: 162gCalories: 141.5kcalCarbohydrates: 20.9gProtein: 12.7gFat: 2.3gSaturated Fat: 0.4gCholesterol: 29.5mgSodium: 47.5mgFiber: 2.4gSugar: 11.4g
Keyword Brunch, Easy, Healthy, Low Cholesterol, Mexican, No-Cook, One-Dish Meal, Refrigerator, Spicy, Summer, Vegetable
Tried this recipe?Let us know how it was!

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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.