Recipe: Salmon Ceviche

Serves 4

Getting the freshest possible fish and the juiciest citrus is key to this dish.


  • ½ pound fresh, sashimi grade salmon
  • 1/3 cucumber
  • ½ mango
  • ¼ red onion
  • Juice from 1 Persian lime
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup cilantro, rinsed and chopped


  1. Remove the skin and any dark meat from the salmon and cut into ½ inch cubes.  Peel the cucumber, remove the seeds with a spoon, and dice into small cubes.  Skin and pit the mango and dice into small cubes.  Dice the red onion.
  2. In a non-reactive bowl (glass is a great choice) toss together the salmon, cucumber, mango, and red onion.  Drizzle with the lime juice and olive oil, and sprinkle with salt and pepper.  Mix thoroughly.
  3. Refrigerate for 1-2 hours so the acid in the lime juice can “cook” the fish.  Serve in martini glasses garnished with a wedge of lime and a sprinkle of cilantro.