Salmon Ceviche

Julie Wunder

This Salmon Ceviche recipe is a fresh, bright, and healthy fish recipe that makes a delightful light meal or appetizer. The fish "cooks" in a marinade of lime, lemon, and orange juice and is then tossed with fresh tomato, red onion, avocado, and cilantro. This pescatarian recipe is tasty, easy, and delicious.

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Prep Time 15

Marinating Time 1

Total Time 1 15

Course Appetizer, Dinner

Cuisine American, Mexican, Puruvian

Servings

Calories 280 kcal

Ingredients

1 pound salmon, diced
¾ cup lime juice, divided
¼ cup + 1 tablespoon lemon juice, divided
¼ cup + 1 tablespoon orange juice, divided
1 cup tomato, diced
½ cup red onion, diced
¼ cup cilantro, chopped
1 tablespoon serrano or jalapeno pepper (optional), minced
1 avocado, diced
salt

Instructions

Whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice in a medium glass bowl. Add the diced salmon to the citrus mixture and gently toss. Make sure the fish is completely covered in the juices with some room to move. If it's not, add more of the juices.
Place the salmon and citrus mixture in the fridge to "cook" for 30 minutes to 2 hours.
Remove the salmon from the refrigerator and check for doneness. Drain the liquid and throw it away.
Toss together the marinated salmon, tomato, red onion, cilantro and pepper in a fresh bowl. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss together.
Carefully fold in the avocado. Add more salt, if desired.
Serve immediately with chips, crackers or toasted baguette.

Notes

Storage and Leftovers

Ceviche is best enjoyed fresh shortly after preparing it. The lime and citrus juice will continue to "cook" the fish, so it will tougher the longer it sits. The risk of bacteria in the fish increases the longer it sits as well. You can keep it in the fridge in an airtight container for up to a day, but I would not keep it longer than that and even with that the texture of the fish will be different because it's sat longer in the lime juice.

Freezing

I do not recommend freezing ceviche. The texture thawed would not be good.

Nutrition

Calories: 280kcalCarbohydrates: 15gProtein: 24gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 62mgSodium: 58mgPotassium: 1031mgFiber: 4gSugar: 5gVitamin A: 558IUVitamin C: 42mgCalcium: 38mgIron: 1mg

Keyword Salmon Ceviche

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