Canned Salmon Salad, Ceviche-Style

Looking for a fresh way to use canned salmon? This Canned Salmon Salad combines flaky salmon with fresh lime juice, cucumber, tomato, jalapeño, onion, and cilantro for a quick, ceviche-style meal that comes together in minutes.

I love ordering ceviche when I travel to Mexico, and I often make my Shrimp Ceviche Tostadas at home during the summer when it’s too hot to turn on the stove. But I’ll admit, preparing raw fish ceviche at home can feel a little intimidating.

The inspiration for this version actually came from my bestie, Rachel. Her grandma used to make a canned salmon salad with ceviche flavors for her family when Rachel was growing up. I was intrigued, and once I tried it myself, I loved how fresh and simple it was.

Because the salmon is already cooked, there’s no curing raw fish and no cooking required. Just chop, mix, chill, and serve.

What Is Ceviche?

Ceviche is a seafood dish made by marinating raw fish or seafood in fresh lime or lemon juice. The citrus acid denatures the proteins, changing the texture and appearance of the seafood much like cooking does, although no heat is used.

It’s typically mixed with fresh ingredients such as onion, cilantro, tomatoes, and chiles and served chilled.

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Ingredients & Substitutions

• Canned salmon: Use skinless, boneless salmon packed in water. Drain it well before flaking so the ceviche doesn’t become watery.
• Onion: Adds crunch and a little bite. You only need ¼ cup, so it won’t overpower the salmon.
• Tomatoes: Seed them before chopping to remove excess liquid and keep the salad from getting too watery.
• Serrano or jalapeño: Either works. Serrano will generally give you more heat, while jalapeño is a good choice for a milder version.
• Cucumber: Peel and seed the cucumber before chopping for a crisp, refreshing bite without excess moisture.
• Cilantro: A generous handful gives this salad that fresh ceviche flavor. Save a few sprigs for garnish.
• Fresh lemon or lime juice: Either works, although I prefer lime for its bright, classic ceviche flavor. Freshly squeezed is best.
• Salt and black pepper: Season to taste after everything is mixed together.
• For serving: Mini tostada shells make these fun for serving, especially as an appetizer. Add avocado slices, Tajín, and hot sauce if you like.

How to Make Ceviche-Style Canned Salmon Salad

Unlike traditional ceviche made with raw seafood, canned salmon is already fully cooked, so there’s no need to wait for the citrus juice to cure the fish. This version comes together in just a few simple steps.

Step 1: Prep the salmon. Drain the canned salmon well, then flake it into a medium bowl.

Step 2: Add the fresh ingredients. Add the chopped onion, tomatoes, serrano or jalapeño, cucumber, and cilantro.

Step 3: Add the citrus and seasonings. Squeeze in the fresh lemon or lime juice, then season with salt and black pepper. Gently toss everything together.

Step 4: Chill or serve. Serve immediately, or refrigerate for about 20 minutes to let the flavors mingle.

Storage & Make-Ahead Tips

• Store leftover canned salmon ceviche in an airtight container in the refrigerator for up to 2 days. The vegetables will release some liquid as they sit, so give everything a good stir before serving.
• If you want to make it ahead, combine the salmon, lime juice, and vegetables, then refrigerate until ready to serve. Add avocado just before serving so it stays fresh and doesn’t brown.
• I would not recommend freezing it. The fresh cucumber, tomato, cilantro, and other vegetables won’t have the same texture once thawed.