Description
A vibrant and refreshing Salmon Ceviche recipe, perfect as a light appetizer or main course. This easy-to-make dish features citrus-cured salmon with fresh ingredients, offering a burst of flavor.
Ingredients
Scale
- 1 lb fresh salmon, skinless and boneless, cut into ½-inch cubes
- ¾ cup fresh lime juice (from about 4–5 limes)
- ½ cup fresh orange juice (from about 1–2 oranges)
- 1 red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for spicy salmon ceviche)
- 1 cup cherry tomatoes, halved or quartered
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- Salt to taste
- Tortilla chips or plantain chips, for serving
Instructions
- In a non-reactive bowl, combine the cubed salmon, lime juice, and orange juice. Ensure the salmon is fully submerged in the citrus juices. This is the start of your citrus cured salmon.
- Cover the bowl and refrigerate for at least 30 minutes, or until the salmon is opaque and appears ‘cooked’ by the acid. This process is key for raw salmon salad style preparation.
- While the salmon marinates, prepare your salmon ceviche ingredients: finely dice the red onion, mince the jalapeño (if using), halve the cherry tomatoes, dice the avocado, and chop the cilantro.
- Once the salmon is ready, drain off about half of the citrus marinade.
- Gently fold in the diced red onion, minced jalapeño, and cherry tomatoes into the salmon mixture.
- Add the diced avocado and chopped cilantro. Season with salt to your preference.
- Toss everything gently to combine. This is your fresh salmon ceviche ready to be served.
- Serve immediately with tortilla chips or plantain chips. Enjoy your easy salmon ceviche!
Notes
- Use sushi-grade salmon for the freshest and safest results.
- Adjust the amount of jalapeño to control the spice level of your spicy salmon ceviche.
- You can substitute tuna or other firm white fish for salmon.
- For a salmon poke bowl recipe variation, serve over rice with additional toppings like edamame or seaweed salad.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
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