Ginger-Sesame Salmon Ceviche

Ginger-Sesame Salmon Ceviche
Photo by Rachael Martin

Equally delicious marinated for 30 minutes or served right away, this Asian-inspired ceviche combines ginger, sesame, and tart fresh lime juice. Tortilla chips are always a great plate-to-mouth delivery system, but give it a try with rice crackers or fried wontons. Any leftovers (as if) can be folded into steamed rice with a splash of soy sauce and sriracha.

Ginger-Sesame Salmon Ceviche | Sitka Salmon Shares

Prep time: 15 min
Total time: 45 min
Serves: 2


  • 8 ounces coho or sockeye salmon (pin bones and skin removed), cut into ¼-inch dice
  • 1 Persian cucumber, trimmed and cut into ¼-inch dice
  • 1 tablespoon finely chopped ginger
  • 2 scallions, finely chopped
  • 2 tablespoons lime juice
  • ½ teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • Sea salt to taste
  • ½ ripe Haas avocado, cut into ½-inch pieces
  • Tortilla chips, rice crackers, or fried wontons for serving



In a nonreactive bowl, combine the salmon, cucumber, ginger, scallions, lime juice, sesame oil, and sesame seeds, and season with salt to taste. Refrigerate for 30 minutes.


Just before serving, gently fold in the avocado. Serve with tortilla chips, rice crackers, or fried wontons. Enjoy!

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Pro Tips

Pair it Up

Pair it Up

Look for a citrus-forward Sauvignon Blanc with bright acidity to echo the lime in this ceviche.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Ginger-Sesame Salmon Ceviche Recipe | Sitka Salmon Shares

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