Lime and Mango Salmon Ceviche

  • Cooking and Prep: 40 m
  • Serves: 8
  • No Allergens

The fresh flavors of lime and ginger transport you to the tropics. With all the heavy foods we eat on Yom Tov, this light refreshing appetizer will be a welcome change.

Ingredients (10)

Lime and Mango Salmon Ceviche

Sommelier Suggests

Start Cooking

Prepare the Lime and Mango Salmon Ceviche

  1. Place lime juice in a glass bowl and add the small salmon cubes. (Lime juice should cover salmon. If it doesn’t, add more.) Let sit for about 20–30 minutes until salmon is almost opaque.

  2. In a bowl, place mango, cucumbers, jalapeño, ginger, and cilantro. Drain salmon, leaving some of the lime juice behind. Add to bowl with the mango and stir gently until evenly distributed.

  3. Plate with avocado and coconut as shown in the picture, or serve in a lettuce leaf alongside.


This is best made fresh. Prepare all the components in separate dishes if you want to make it ahead of time.


You can omit the jalapeño if it’s too hot for your taste.

You can use one teaspoon fresh grated ginger instead of a frozen cube.


Photography by Hudi Greenberger
Styling by Renee Muller

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