Salmon Ceviche Recipe - Chichilicious

When it comes to tartars I prefer eating tuna over salmon, but salmon ceviche is by far my favorite way of having raw salmon. I think that the sweetness from the mango and freshness of the herbs and lime zest really compliment each other and completes the dish.

Salmon Ceviche Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4


  • 6 ounces sushi grade salmon
  • 1 lime zest
  • 1 lime juice
  • 1/2 mango
  • 1/2 red bell pepper
  • 1/2 cup cucumber
  • 1 shallot
  • 1 Tbsp basil fresh
  • 1 Tbsp mint fresh
  • 1 Tbsp green onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 20 Wonton wrapper
  • 1/2 cup Frying oil


  • Dice all of the vegetables and mango in small cubes approximately the same size. Dice the salmon. Add everything to a bowl.
  • Roughly chop all of the herbs and mix all together.
  • Add the salt and pepper, lime zest. Add the lime juice.
  • Shallow fry the wonton wrappers in oil until golden brown, place on paper towel.
  • Serve the ceviche with the fried wonton.


Calories: 436kcal | Carbohydrates: 29g | Protein: 13g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 27mg | Sodium: 527mg | Potassium: 357mg | Fiber: 2g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 2mg
Course: Appetizer, Lunch, Side Dish
Cuisine: Mexican
Diet: Gluten Free
Keyword: healthy, light, simple
Author: Chichi
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