alive logo

Ceviche Fruit Salad

Serves 4.


    Ceviche Fruit Salad

    Best enjoyed outdoors on a hot summer evening, this fruity ceviche can be served as an appetizer along with tortilla chips, or try it as a main dish scooped into lettuce leaves. Try small bay scallops in lieu of fresh salmon, if unavailable.



    Be sure to serve this ceviche immediately after mixing in the fruit: enzymes in mango and pineapple will break down the fish and make it mushy if they mingle for too long. The recipe can be halved to serve a more intimate crowd, as ceviche does not make good leftovers.

    Green giant

    When making fruit salads, especially those featuring tropical gems like mango and pineapple, consider including some diced avocado. It provides buttery, creamy contrast to the fruits’ sweetness. Besides, avocado is, botanically, a fruit.


    Ceviche Fruit Salad


    • 1/2 cup (125 mL) fresh lime juice
    • 1/2 cup (125 mL) fresh orange juice
    • 1 lb (450 g) skinless salmon, cut into 1/2 in (1.25 cm) dice (alternatively, small bay scallops)
    • 1 cup (250 mL) diced mango
    • 1 cup (250 mL) diced pineapple
    • 1 avocado, pitted, peeled, and diced
    • 1 cup (250 mL) cherry tomatoes, quartered
    • 1/2 cup (125 mL) diced English cucumber
    • 1/3 cup (80 mL) finely diced red onion
    • 1 small jalapeno, seeded and finely chopped
    • 1/4 cup (60 mL) chopped basil or mint
    • 1 tsp (5 mL) sesame oil


    Per serving:

    • calories393
    • protein25g
    • fat24g
      • saturated fat5g
      • trans fat0g
    • carbohydrates22g
      • sugars13g
      • fibre6g
    • sodium147mg



    Over large bowl, pour lime juice and orange juice through sieve. Add diced salmon to bowl and gently stir to combine. The fish should be completely covered by juice, so add more if needed. Cover and refrigerate for about 6 hours. Drain fish well; discard marinade. Return fish to bowl.


    Gently toss salmon with mango, pineapple, avocado, tomatoes, cucumber, onion, jalapenu0303o, basil, sesame oil, and a couple pinches of salt.


    Like this recipe?

    This recipe is part of the Fruit Salad collection.



    SEE MORE »
    Crab and Apple Stuffed Endive Boats

    Crab and Apple Stuffed Endive Boats

    Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.