salmon ceviche

Salmon Ceviche is a colorful, refreshing salad made with citrusy salmon and fresh vegetables. Serve it with chips or tostadas, avocado, and your favorite hot sauce.

Salmon Ceviche

salmon filet (thawed (see note 1))

citrus juice (plus

onion (finely diced (about 1 cup))

carrot

tomatoes

jalapeño peppers (minced, seeded if desired (see note 4))

cilantro

Salt

Tortilla chips (or tostadas or saltine crackers)

Hot sauce (and mayonnaise)

Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.&nbsp;

Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.

Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.

Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.&nbsp;

This Salmon Ceviche recipe is a fresh, bright, and healthy fish recipe that makes a delightful light meal or appetizer.  The fish &quot;cooks&quot; 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.

salmon (diced)

lime juice (divided)

lemon juice (divided)

orange juice (divided)

tomato (diced)

red onion (diced)

cilantro (chopped)

serrano or jalapeno pepper (optional) (minced)

avocado (diced)

salt

Whisk together 1/2 cup lime juice, 1/4 cup lemon juice, and 1/4 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&#39;s not, add more of the juices.

Place the salmon and citrus mixture in the fridge to &quot;cook&quot; 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 1/4 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.

This was incredibly delicious and very easy to make. 10/10!

Sounds like a deliciously easy appetiser. I can’t wait to make it over the weekend for friends and family.

I'm totally making this. I really appreciate your guide for how long to marinate the salmon, and love the variations you offer. Thanks for a great recipe! It's perfect for summer parties.

What a fresh and flavorful fish for summer! The Peruvian version sounds especially tasty, next time I'll add those extra ingredients

What a great, simple dish that offers an elevated feel - perfect when friends are over -- a great way to impress them (easily)!

I love a good fresh and aromatic ceviche in the summer! This recipe is a keeper for hot days ahead! Yum!

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Salmon Ceviche

Salmon Ceviche

Top 2 salmon ceviche recipes from across the web

The most viewed salmon ceviche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon Ceviche

Salmon Ceviche

The most viewed salmon ceviche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine