Go Back
+ servings
5 alive salmon ceviche with avocado, citrus, basil, cucumber and chili.
Print Pin
5 from 1 vote

"5 Alive" Salmon Ceviche

This salmon ceviche has lemon, lime, grapefruit and orange for a blast of fresh citrus flavour. Ideal for hot summer weather and to be consumed the same day.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 183kcal
Cost $15/ 13€


  • 300 g ultra-fresh salmon sashimi grade
  • 100 g cucumber about ¼ of a cucumber
  • 100 g ripe avocado about 1 whole small avocado
  • 1 tbsp olive oil extra virgin
  • ¾ tsp salt to taste
  • 1 bunch fresh basil stems removed
  • ½ pc grapefruit cubed, seeds removed
  • ½ pc orange cubed, seeds removed
  • Maldon sea salt for garnish optional

For the Marinade

  • 1 pc lemon, juiced
  • 1 pc lime juiced
  • ½ pc orange juiced
  • ½ pc grapefruit juiced
  • ½ tsp white sugar (optional)
  • tsp Aleppo chili or half as much regular chili flakes


  • Clean the salmon of any bones and skin. Slice the salmon into small cubes.
    The salmon cubed on a board.
  • Prepare everything for the marinade and mix in a bowl.
    Note that the recipe calls for 1 orange and 1 grapefruit in total. Half of the grapefruit and orange are juiced for the marinade and the other half is cubed and mixed into ceviche at the end.
    Mixing the marinade for the ceviche.
  • Marinate the cubed salmon in all the ingredients from the marinade section for about 30 minutes in the fridge.
    Marinating the salmon in the citrus.
  • While the fish is marinating slice the other half of the orange and grapefruit into bite-sized pieces.
    Cutting the grapefruit and orange into cubes.
  • After 30 minutes, strain the fish from the juice but keep the juice.
    Straining the cubed salmon from the marinade.
  • Cut the cucumber and the avocado into small cubes right before serving.
    Pick the basil and soak it in cold water for 5 minutes.
    Cutting the cucumber and avocado into bite sized pieces.
  • Mix all of the ingredients together with about 3 tbsp of the reserved citrus cure, being careful not to smash the cured fish and avocado.
    Check the seasoning and add more salt if needed.
    Mixing everything together for the salmon ceviche.
  • Serve the ceviche in one large bowl for sharing with tortilla chips on the side or in individual little bowls.
    Garnish the ceviche with a drizzle of olive oil and a sprinkling of Maldon sea salt.
    5 alive salmon ceviche with avocado, citrus, basil, cucumber and chili.


Always keep the fish as cold as possible while working with it. It will be much easier to slice when the fish is very cold.


Calories: 183kcal | Carbohydrates: 3g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 472mg | Potassium: 531mg | Fiber: 2g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
Liked this recipe?Follow @Bdeglazed!