By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
268 cal · 245 min
Salmon Ceviche
Recipe GLPR15bf743813b807
A refreshing South American raw salmon dish where fresh cubed salmon is gently "cooked" in lime juice acid and combined with creamy avocado, shallots, salt and pepper. Chilled and served with crusty bread for a light yet satisfying meal.
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Ingredients
1 pound Fresh salmon filets, cubed into 1-inch pieces
1 lime Fresh lime juice
1 Ripe avocado, cubed
1 Shallot, finely diced
Salt, to taste
Black pepper, to taste
Directions
Cut the salmon filets into 1-inch cubes and place in a large bowl. Add the diced shallot, cubed avocado, and fresh lime juice.
Gently toss all ingredients together, making sure the salmon pieces and avocado are thoroughly coated with the lime juice. The acid from the lime will cure the raw salmon, and the coating prevents the avocado from browning.
Season the mixture with salt and pepper to your preference, stirring gently to combine.
Cover the bowl and refrigerate for 3 to 4 hours, allowing the salmon to cure in the lime juice and the flavors to meld together.
Remove from the refrigerator and serve the chilled ceviche with crusty bread on the side.
Comments
The stated 245 minutes is misleading—this is almost entirely marinating time, and you'll need only 15 minutes of actual hands-on work, which resets expectations for a weeknight. Salmon, avocado, lime, and shallots are all readily available at Harris Teeter, Food Lion, Kroger, and Walmart, so no extra stops. At current Charlotte prices, figure $8–12 per serving depending on salmon quality, which puts this solidly in date-night territory rather than everyday cooking. The real caveat is that ceviche must be eaten the same night—the acid-cured fish breaks down after 24 hours—so this is a commitment to finishing it fresh, not a meal for stretching through the week.
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