Salmon Ceviche Recipe
Make the ultimate Salmon Ceviche! Wild salmon cured in fresh citrus juice, tossed with creamy avocado, tomato, and red onion. Quick and healthy.
Servings: 14 servings
Calories: 128kcal
Ingredients
- 2 pounds raw salmon fillet I prefer wild salmon
- 2/3 cup fresh lime juice 6 large limes
- 1/4 cup orange juice 1/2 large orange
- 1 large tomato diced
- 1 large avocado diced
- 1 cup red onion minced
- 1/2 cup cilantro minced
- 2 jalapenos diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
Instructions
- Dice the salmon and add to a large bowl.
- Squeeze juice from limes and orange and pour over salmon. Sprinkle with salt and pepper, stir well with a spoon and place in the fridge for 30 minutes.
- In the meanwhile, dice tomato, avocado, red onion, cilantro and jalapenos and add to another bowl. I liek to remove seeds from one jalapeno for some heat but not too hot, it's up to your taste.
- Add diced vegetables to the bowl with salmon, stir and adjust seasonings, if needed. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
- Serve cold with chips or on a tostada.
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
Nutrition
Serving: 0.5cup | Calories: 128kcal | Carbohydrates: 4g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 280mg | Fiber: 1g | Sugar: 2g