Peruvian Salmon Ceviche with Mango – A Sophisticated Summer Starter
- Eliane Muskus
- 2 days ago
- 3 min read
Inspired by Lima’s culinary elegance, this salmon ceviche with mango and red onion is a refreshing and refined dish perfect for entertaining.
Have you ever tasted a dish so fresh, vibrant, and perfectly balanced that it instantly etched itself into your memory?
I first savored salmon ceviche with mango and red onion in an elegant restaurant tucked away in the heart of Lima, Peru—a city that truly knows how to elevate flavor. This wasn’t casual street food; it was a sophisticated starter, beautifully plated, refreshing, and unforgettable.
Now let me clear up a common misconception: ceviche is not raw fish.
It’s citrus-cured—a traditional method where the fish is marinated in freshly squeezed lime juice, which gently "cooks" it without heat. In this case, the tender cubes of salmon should be marinated for no more than 20 minutes. That short curing time is crucial: too little and the fish isn’t properly cured; too long and it loses its silky texture and becomes tough.
While salmon adds a luxurious, buttery quality to the dish, it’s not the traditional choice in Peru. Classic ceviche is made with firm white fish like corvina, sea bass, or even cod depending on the region. But many modern chefs—and I include myself among them—have embraced salmon as a creative and elegant variation that pairs beautifully with fruit like mango and aromatic red onion.
Why You’ll Love This Ceviche:
✅️Naturally gluten-free and healthy
✅️Packed with fresh, tropical flavor
✅️Light, vibrant, and ready in under 30 minutes
✅️A showstopping starter for summer entertaining
RECIPE: Salmon Ceviche with Mango and Red Onion
Salmon Ceviche with Mango & Red Onion
A light and vibrant dish inspired by elegant dining in Lima.
Serves: 6
Prep Time: 20 minutes
Marinating Time: 20 minutes
Course: Starter or Light Main
Ingredients:
For the ceviche:
600 g sushi-grade salmon fillet, skinless and boneless
3 limes, freshly squeezed
2 lemons, freshly squeezed
1 ripe mango, diced
1 small red onion, very thinly sliced
1–2 small red chili peppers (like ají limo or red habanero), finely chopped (to taste)
½ cup fresh coriander, finely chopped
1 tsp fresh ginger, finely grated
Sea salt, to taste
Optional Sides:
✔️ Crispy plantain chips
✔️ Sliced avocado or steamed sweet potato
Preparation:
1.Prepare the salmon:
Pat the salmon dry and cut into small, even cubes (about 2 cm). Place in a chilled bowl and set aside.
2. Make the marinade:
Combine the freshly squeezed lime and lemon juice in a bowl, then strain to remove any pulp or seeds. Pour the juice over the salmon, making sure all pieces are covered. Cover and refrigerate for no longer than 20 minutes—this citrus bath will gently cure the fish without overcooking it.
3. Prepare the toppings:
While the salmon cures, slice the red onion into paper-thin strips, dice the mango, chop the chili, and finely cut the coriander.
4. Assemble the ceviche:
Once the salmon appears opaque and slightly firm, drain off most of the citrus juice. Gently fold in the mango, red onion, chili, coriander, grated ginger, and a pinch of salt. Mix carefully to combine.
5. Serve:
Spoon the ceviche into elegant glasses or small plates. Garnish with a coriander leaf or a paper-thin chili slice. Serve immediately with crispy plantain chips or avocado on the side.
🍜🍴Serving Suggestion:
If you're planning an elegant summer dinner, this ceviche makes the perfect starter. Serve it chilled in martini glasses or delicate ceramic bowls with a sprig of fresh cilantro and a thin slice of red chili for visual flair. Add a few crispy plantain chips or a slice of avocado for contrast.
🍷What to Drink With It:
Pair this dish with a crisp, citrus-forward Sauvignon Blanc, a dry Albariño, or a lightly chilled rosé. The brightness of the wine enhances the citrus in the marinade and balances the richness of the salmon. For a non-alcoholic option, a lime and ginger sparkling water or a chilled hibiscus iced tea works beautifully.
