Ceviche with Salmon and Avocado: Recipe & Wine Pairing Guide

Introduction

If you’re searching for a dish that’s equal parts vibrant, refreshing, and sophisticated, look no further than Ceviche with Salmon and Avocado. This recipe delivers a fresh, tangy, and umami-packed experience that’s perfect for food enthusiasts and wine lovers alike. Whether you’re prepping for a summer gathering or craving an easy weeknight showstopper, this ceviche is a gateway to elevating your dining—and your wine pairing game.

Wine pairing with ceviche is a culinary adventure: the right wine doesn’t just complement the flavors, it lifts them, creating a harmony between the dish’s citrus notes and the wine’s character. With the help of Vinomat, you can discover the perfect match for this Salmon and Avocado Ceviche, from crisp whites to elegant rosés, all accessible at your local wine shops like Total Wine, Trader Joe’s, or BevMo.

About This Dish

Ceviche, a dish rooted in Latin American coastal cuisine, is beloved for its simplicity and ability to showcase the pure flavors of fresh seafood. Traditionally made with white fish, this version swaps in sushi-grade salmon, a nod to both South American tradition and American culinary innovation, making it a favorite among home cooks and chefs alike.

The pairing of salmon and avocado is much more than a modern twist—it’s a multicultural marriage of textures and tastes. Salmon’s natural richness is balanced by the creamy, mellow avocado, while lime juice brings a clean, tangy brightness that ‘cooks’ the fish without heat. Mango adds a subtle sweetness, baby spinach and arugula provide peppery and earthy undertones, and toasted sesame seeds contribute a nutty crunch.

Ceviche is more than just a recipe—it’s an experience. In Peru, Ecuador, and Mexico, ceviche is a communal dish, often enjoyed with friends over drinks. In American kitchens, it’s celebrated for its versatility, ease of preparation, and ability to transform any occasion into something special. The inclusion of salmon and avocado reflects the diversity of American food culture, marrying global inspiration with local tastes.

Key Ingredients & Their Role

Let’s break down the star players in this Salmon and Avocado Ceviche:

Salmon (sushi-grade): The hero ingredient, salmon brings a luxurious texture and a subtle, buttery flavor. Its richness is the foundation upon which the bright citrus and creamy avocado build. Always opt for the freshest, highest-quality salmon—ask your local fishmonger or seek out options at trusted grocers like Trader Joe’s or Whole Foods. Sushi-grade ensures safety when consuming raw fish.
Avocado: Creamy, nutrient-dense, and mild, avocado balances the salmon’s natural oiliness. It absorbs the marinade’s citrus tang, becoming even silkier and more flavorful. Avocado also lends a beautiful contrast in color and texture, making every bite memorable.
Lime (juice and zest): Lime is the ceviche’s backbone, providing the essential acidity that ‘cooks’ the salmon and awakens the palate. The zest intensifies the citrus aroma, while the juice brings a clean, sharp finish. Citrus is also crucial for wine pairing: wines with bright acidity will echo and elevate these flavors.
Mango: Sweet and slightly tart, mango introduces a tropical note that tempers the dish’s acidity. Its juicy texture plays beautifully off both salmon and avocado, adding complexity and balance.
Red Chili: A gentle heat from red chili gives the ceviche dimension. The spice level can be adjusted to taste but is a key consideration for wine pairing—wines with low tannin and moderate alcohol are best to complement the spice.
Fresh Parsley: Adds herbal freshness and a pop of green. Parsley bridges the gap between the earthy greens and the bright citrus, making the whole dish taste alive.
Sesame Seeds (toasted): Nutty and aromatic, toasted sesame seeds add crunch and a subtle richness that echoes the umami of the salmon.
Baby Spinach & Rocket (arugula): These greens create a peppery, earthy base that supports the ceviche and adds color, nutrition, and textural contrast.
Extra Virgin Olive Oil: A finishing drizzle adds depth and silkiness, rounding out the flavors.

When it comes to wine pairing, each ingredient plays a role. Citrus and spice call for wines with bright acidity and low tannin. Salmon’s richness invites fresh whites or rosés; avocado’s creaminess is perfectly mirrored by wines with a little body but not overpowering oak. Mango’s sweetness can be paired with wines that have a hint of residual sugar or ripe fruit.

Recipe

Ingredients:

400 g Salmon fillet (skinless, sushi grade)
2 Avocado (ripe, sliced)
2 Lime (juice and zest)
1 Mango (ripe, peeled and sliced)
2 tbsp Fresh parsley (finely chopped)
1 tbsp Sesame seeds (toasted)
1 Red chili (seeded and finely chopped)
100 g Baby spinach leaves
50 g Rocket (arugula)
2 tbsp Extra virgin olive oil
To taste Salt
To taste Black pepper (freshly ground)

Instructions:

Start by preparing the mise-en-place: dice the salmon fillet into small 1-2 cm cubes, peel and slice the avocado and mango into thin wedges, finely chop the parsley, and deseed and finely chop the red chili.
In a bowl, mix the diced salmon with freshly squeezed lime juice, lime zest, red chili, parsley, and a pinch of salt and pepper. Cover with plastic wrap and let it marinate in the fridge for 10-15 minutes.
Meanwhile, arrange the baby spinach and rocket leaves as the base on each plate for an elegant presentation.
Carefully arrange the avocado slices and mango wedges around the edges of the plate, alternating them for a visually appealing look. Sprinkle a few toasted sesame seeds over the avocado and mango.
Remove the marinated salmon from the fridge, taste and adjust seasoning if needed with more lime, salt, or pepper. Distribute the marinated salmon evenly into small bowls or onto the center of the plated greens.
Drizzle extra virgin olive oil over the dish, ensuring the greens and salmon receive some.
Sprinkle the last of the toasted sesame seeds over the salmon and garnish with a small sprig of parsley for a fresh look.
Serve immediately and enjoy this refreshing ceviche dish.

Nutrition Facts (per serving):

Calories: 250 kcal
Protein: 20.0g
Fat: 15.0g
Carbohydrates: 12.0g
Salt: 0.5g

Dietary Information: Gluten-free, Dairy-free, Nut-free

Perfect Wine Pairings

No great ceviche experience is complete without the perfect wine pairing. The interplay of fresh salmon, tangy lime, creamy avocado, and a touch of spice calls for wines that are crisp, aromatic, and refreshing—wines that can be found at local favorites like Total Wine, Trader Joe’s, and BevMo in the $15-30 range.

What to Look for in Wine for Ceviche with Salmon and Avocado

Acidity: Choose wines with lively acidity to match the lime and mango flavors.
Low to Moderate Alcohol: This keeps the pairing light and avoids overpowering the delicate fish.
Minimal Tannin: Tannins can clash with citrus and spice; stick to whites, rosés, and lighter reds.
Aromatic Profile: Look for wines with citrus, stone fruit, or floral notes to echo the ceviche’s vibrancy.

Top Wine Recommendations

Sauvignon Blanc (California, Oregon, New Zealand)

Why it works: Sauvignon Blanc’s zippy acidity and flavors of lime, grapefruit, and green herbs are a natural fit for the citrus and parsley in the ceviche. Try Sonoma or Napa varieties, or Oregon’s Willamette Valley. Look for Kim Crawford (New Zealand), Joel Gott (California), or Trader Joe’s Reserve Sauvignon Blanc ($12-20).

Albariño (Spain, California)

Why it works: Albariño showcases bright acidity, subtle salinity, and notes of stone fruit and citrus—ideal for seafood. Find Marqués de Cáceres Albariño at Total Wine ($15-18) or local California producers.

Dry Rosé (California, Provence)

Why it works: Rosé’s berry and citrus notes, along with its crisp texture, complement both the salmon and avocado. California rosés are widely available at BevMo and Trader Joe’s (look for Angels & Cowboys, $15-20). French Provençal rosés like Whispering Angel are also a perfect match.

Pinot Gris/Pinot Grigio (Oregon, Italy)

Why it works: Pinot Gris is round yet crisp, with pear and citrus notes that echo the ceviche’s flavors. Oregon’s A to Z Wineworks Pinot Gris or Italy’s Santa Margherita Pinot Grigio are excellent choices ($16-22 at Total Wine).

Sparkling Wine/Champagne

Why it works: The effervescence and acidity of sparkling wine lift the dish’s flavors. California Brut or Spanish Cava (Freixenet, $14-18) are compelling options for a celebratory twist.

Each wine style above is readily available at local merchants. For adventurous palates, Vinomat can guide you to boutique selections, ensuring you’ll always find the best wine for ceviche with salmon and avocado—whether you’re shopping at Total Wine, Trader Joe’s, or your neighborhood wine shop.

Cooking Tips & Techniques

Mastering ceviche is about technique and respect for the ingredients. Here are professional tips for guaranteed success:

Use Sushi-Grade Salmon: This is crucial for safety and flavor. If you can’t source sushi-grade salmon, freeze fresh salmon at -4°F for at least a week before using.
Cut Evenly: Dice salmon into uniform cubes for even marination and a great mouthfeel.
Don’t Over-Marinate: 10-15 minutes is enough for salmon—any longer and the texture may become tough.
Balance the Acid: Lime is essential, but taste before serving. Too much can overpower the fish; too little may leave it bland.
Season Along the Way: Adjust salt, pepper, and lime after marinating for optimal flavor.
Handle Gently: Mix ingredients carefully to avoid breaking the salmon and avocado.
Chill Everything: Ensure all components are cold for maximum freshness and food safety.
Toast Sesame Seeds: Toasting brings out their aroma and deepens their flavor—don’t skip this step.
Customize the Heat: Use as much chili as you like. For milder versions, omit seeds or substitute with bell pepper.

Common mistakes to avoid:

Using non-sushi-grade fish
Over-marinating fish
Overcrowding the plate (keep presentation elegant)

Serving Suggestions

Presentation is everything with ceviche. Serve this dish immediately for peak freshness and visual appeal:

Plating: Layer baby spinach and arugula as a bed, then mound the marinated salmon in the center. Fan avocado and mango slices around the edges for a restaurant-worthy look.
Garnishes: Finish with toasted sesame seeds and a sprig of parsley for brightness and crunch.
Accompaniments: Pair with tortilla chips, crostini, or crispy plantain chips for textural contrast.
Setting: This ceviche shines as a starter for a dinner party or as a light lunch with friends. Set a casual yet stylish table—think crisp white plates, chilled wine glasses, and plenty of natural light.
Wine Service: Serve your chosen wine well-chilled. Use Vinomat to explore new pairings and make your gathering interactive—invite guests to try different wines and vote for their favorite perfect match.

Conclusion

Ceviche with Salmon and Avocado is more than a recipe—it’s an invitation to celebrate flavor, freshness, and the art of wine pairing. With its vibrant colors, bold tastes, and accessible preparation, it’s ideal for home cooks and wine lovers eager to explore new culinary horizons. Don’t forget to let Vinomat guide your wine selection for the perfect match—whether you’re shopping at Total Wine, Trader Joe’s, or BevMo. Try this dish, pair it with your favorite bottle, and elevate your next meal into an unforgettable experience.