Quick salmon ceviche with avocado and mango

Quick salmon ceviche with avocado and mango: a fresh recipe with lime, chilli, red onion and coriander – aromatic and on the table in no time.

At a glance

• Serves 2
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 28 g
• Fat: 18 g
• Carbs: 18 g

Ingredients

• 300g wild salmon fillet
• 1 avocado
• 1/2 mango
• 1/2 red onion
• 3 unwaxed limes
• 1 tbsp olive oil
• 1 red chilli
• 1 bunch of coriander (fresh)
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the salmon into even cubes and put them in a glass bowl. Pour over the lime juice, season with salt and marinate in the fridge until the outside turns opaque.
2. Meanwhile, dice the avocado and mango. Slice the red onion into thin rings and finely chop the chilli.
3. Lift the salmon out of the marinade and save some of the lime juice. Don't leave it in the acid too long, so the texture stays tender.
4. Gently mix the salmon with the avocado, mango, red onion and chilli. Fold in a little lime juice and olive oil, then season to taste with pepper.
5. Roughly chop the coriander and scatter it over the ceviche just before serving.

Good to know

When you want something fresh, cool and uncomplicated, this dish is just right. The acid makes the fish tender, while the texture stays pleasantly juicy.

Swaps

Salmon → Arctic char (similar protein content, slightly milder in flavour); mango → papaya (also provides fibre and vitamin C); olive oil → avocado oil (mainly unsaturated fats); coriander → parsley (milder, also contains plant compounds).

Allergens

Contains fish; only suitable for children with caution because of the raw fish, and classic ceviche with raw salmon is not recommended during pregnancy.

Dairy-free recipes