High Protein Salmon Ceviche
Elevate your seafood game with this High Protein Salmon Ceviche—a refreshing, nutrient-packed dish perfect for any occasion. Featuring fresh salmon marinated in a zesty trio of lime, lemon, and orange juices, this no-cook recipe offers a vibrant mix of flavors and textures in every bite. Complemented by crisp red onion, spicy jalapeño, creamy avocado, juicy cherry tomatoes, and fragrant cilantro, this ceviche is a low-carb, high-protein delight that’s ready in just 25 minutes. Drizzle with olive oil and season with salt and pepper to bring everything together. Serve it chilled as a light appetizer, healthy snack, or even a post-workout meal. Every bite is a burst of freshness, and it’s naturally gluten-free and dairy-free!
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Recipe Information
Ingredients
- 500 grams fresh salmon filet
- 120 ml lime juice
- 60 ml lemon juice
- 60 ml orange juice
- 1 medium red onion
- 1 medium jalapeño pepper
- 30 grams fresh cilantro
- 1 medium avocado
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 100 grams cherry tomatoes
Instructions
Begin by finely cubing the fresh salmon filet into small, even pieces (around 1 cm each) and place them in a large glass or ceramic bowl. Avoid using metal containers as they can react with the citrus.
Pour the lime juice, lemon juice, and orange juice over the salmon, ensuring that the fish is fully submerged in the liquid. Stir gently to coat the salmon evenly with the juices.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 15 minutes. This will allow the citrus juices to 'cook' the salmon, changing it from translucent to opaque.
While the salmon is marinating, finely slice the red onion and jalapeño pepper, removing the seeds from the jalapeño if you prefer a milder flavor.
Chop the fresh cilantro finely and set it aside for later.
Cut the avocado into small cubes and halve the cherry tomatoes.
After 15 minutes, remove the salmon from the refrigerator and gently mix in the red onion, jalapeño, chopped cilantro, and cherry tomatoes.
Season the mixture with salt and black pepper and drizzle with olive oil, mixing gently to combine.
Just before serving, gently fold in the cubed avocado, being careful not to mash it.
Taste and adjust the seasoning if needed. Serve the ceviche chilled, optionally garnished with additional cilantro leaves or slices of jalapeño.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.2 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3486 mg | 74% | |
*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.
