Combine the salmon with the orange, lemon and lime juice in a large bowl, making sure the salmon is fully submerged. Cover with plastic wrap and refrigerate for about 30 minutes to 1 hour.

In another large bowl combine the rice vinegar, sesame oil and sugar. Drain the salmon, reserving 1/4 cup of the citrus juice. Add the salmon and reserved citrus juice to the vinegar mixture and gently toss. Add the mango, avocado and apple cubes and gently fold into the ceviche. Season with salt and top with the chopped cilantro. Add another drizzle of sesame oil, if desired. Serve with tortilla chips.