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Mexican Salmon Ceviche

March 18, 2021
Justin CovingtonJustin Covington

At Passover, Mexican Jews often eat Veracruz-style fish with a spicy sauce like my friend, Mexican cookbook writer Pati Jinich, or salmon ceviche with serrano peppers, as I enjoyed years ago in Mexico City.

Featured in: Going South of the Border for Passover

Great for: Passover


  • Grated rind of 1 lime and juice of 3
  • 1pound skinless, boneless fillet of salmon, bluefish, red snapper, or mackerel
  • 2ripe tomatoes, cut in chunks
  • 1 to 2fresh serrano chilies, cut in thin circles
  • ½cup finely chopped scallion
  • 1tablespoon olive oil
  • 2tablespoons finely chopped fresh cilantro
  • 1teaspoon fresh oregano
  • Salt and freshly ground pepper to taste
  • 2avocados, cut into small cubes
  • Greens (optional)
Yield: 6 to 8 servings


  • Step 1

    Grate the rind of one of the limes. Then extract the juice from all 3 and put the lime in a round pottery or glass bowl.

  • Step 2

    Cut the fish into 1/2-inch cubes and add to the bowl with the lime juice, turning the fish so the juice penetrates throughout. Cover and refrigerate 12 hours or longer, stirring occasionally.

  • Step 3

    Add the tomatoes, serrano chilies, scallion, olive oil, cilantro, oregano, salt, and freshly ground pepper to taste, and lastly the avocado. Chill for a few hours then serve in a glass bowl or on a bed of pea shoots or other greens if desired.