Heart-Healthy Salmon Ceviche
Bright, zesty, and packed with nutrients, this Heart-Healthy Salmon Ceviche is the perfect way to enjoy fresh, vibrant flavors while nourishing your body. Featuring tender cubes of marinated salmon "cooked" in a trio of lime, lemon, and orange juices, this recipe is a celebration of tangy citrus and crisp, colorful vegetables like cucumber, red bell pepper, and jalapeño. A touch of creamy avocado and fresh cilantro bring balance, making every bite irresistible. Quick to prepare in just 20 minutes of active time, this dish is served chilled and ready to impress. Perfect for a light meal or appetizer, enjoy it with whole-grain crackers or lettuce cups for a presentation that's as heart-healthy as it is delicious. Whether you're searching for healthy seafood recipes, quick meal ideas, or gluten-free appetizers, this ceviche ticks all the boxes and satisfies every palate!
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Recipe Information
Ingredients
- 300 grams fresh salmon fillet, skinless
- 120 ml lime juice
- 60 ml lemon juice
- 60 ml orange juice
- 0.5 small red onion, finely diced
- 0.5 medium cucumber, diced
- 0.5 red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 0.5 small jalapeño, finely chopped
- 1 medium avocado, diced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by carefully cutting the fresh salmon fillet into small, bite-sized cubes and set aside in a medium glass or non-reactive bowl.
In a separate bowl, mix the lime juice, lemon juice, and orange juice together.
Pour the citrus mixture over the cubed salmon, ensuring all the salmon pieces are well covered. This acid will 'cook' the salmon. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
While the salmon is marinating, prepare the vegetables. Fine dice the red onion, cucumber, and red bell pepper. Finely chop the cilantro and jalapeño, making sure to remove the seeds from the jalapeño to control the heat.
After 30 minutes, remove the marinated salmon from the refrigerator. Drain off excess citrus juice to prevent the ceviche from being too acidic.
Incorporate the onion, cucumber, bell pepper, cilantro, and jalapeño into the salmon mixture. Add the sea salt and black pepper to season.
Finally, gently fold in the diced avocado, being careful not to mash it, to add a creamy texture to the ceviche.
Serve the ceviche immediately in individual bowls or on a large platter garnished with additional cilantro if desired. Enjoy with whole-grain crackers or lettuce cups for a heart-healthy presentation.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 39.5 mcg | 197% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2498 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
