Zesty Salmon Ceviche

Zesty Salmon Ceviche


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Salmon filets marinated in citrus juices harmonize with colorful peppers and mango chunks in this fruity, fiery treat. Serve with chips in lieu of a salsa, or shape them into tiny, flavorful cakes.

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Serving Size / Yield

12-16 servings


  • 1 lb. Skinless, Boneless Salmon Filet, cubed
  • 8 Medium Limes, for juices
  • 2 Medium Oranges, for juices
  • 1/2 Large Red Bell Pepper, diced
  • 1/2 Large Green Bell Pepper, diced
  • 2 C. Cilantro, chopped
  • 1 Jalapeno Pepper, chopped
  • Sea Salt, to taste
  • 1 Large Mango, diced

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Place salmon filet cubes into a large bowl. Squeeze the juices of the limes and oranges into a small bowl, then pour over salmon. Add peppers, cilantro and jalapeno, and season with salt. Cover and refrigerate about 1 hour. Add mango, mix all ingredients together, and serve.

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