Low Sodium Salmon Ceviche
Bright, fresh, and irresistibly vibrant, this Low Sodium Salmon Ceviche is a health-conscious twist on a classic dish, perfect for seafood lovers seeking bold flavors without added salt. Featuring tender salmon "cooked" in a medley of lime, lemon, and orange juices, this recipe is bursting with zesty citrus notes while staying heart-healthy. Complemented by crisp cucumber, sweet cherry tomatoes, creamy avocado, and a touch of heat from minced jalapeño, each bite is a refreshing balance of textures and tastes. With freshly chopped cilantro and garlic lending an aromatic finish, this no-cook ceviche is ready in just 30 minutes and makes a stunning appetizer or light meal. Serve chilled for a refreshing, guilt-free indulgence that's as flavorful as it is nutritious!
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Recipe Information
Ingredients
- 400 grams Fresh salmon fillet, skin removed and diced
- 120 ml Lime juice
- 60 ml Lemon juice
- 60 ml Orange juice
- 1 small Red onion, finely chopped
- 1 small Cucumber, diced
- 150 grams Cherry tomatoes, quartered
- 1 medium Avocado, diced
- 30 grams Fresh cilantro, chopped
- 1 small Jalapeño, seeded and minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper, freshly ground
- 1 clove Garlic, minced
Instructions
Begin by ensuring your work surface and tools are clean, as you will be working with raw fish.
Dice the salmon fillet into small, even cubes about 1/2 inch each, and place them into a medium-sized glass or ceramic bowl.
Add the lime juice, lemon juice, and orange juice to the salmon, making sure the fish is fully submerged in the citrus juices. Stir gently to ensure even coating.
Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the acid in the citrus juices to 'cook' the salmon.
While the salmon is marinating, prepare the vegetables: finely chop the red onion, dice the cucumber, quarter the cherry tomatoes, and dice the avocado.
Remove the seeds from the jalapeño and mince finely. Chop the fresh cilantro leaves.
After 20 minutes, take the salmon out of the refrigerator. You should notice the salmon turning opaque, indicating it is 'cooked'.
Drain some of the excess citrus juice from the salmon, leaving enough to coat the fish lightly.
Gently mix in the red onion, cucumber, cherry tomatoes, avocado, cilantro, and jalapeño with the marinated salmon.
Add the olive oil, freshly ground black pepper, and minced garlic. Stir gently to combine.
Taste for seasoning. Although this is a low sodium recipe, you may adjust the flavors by adding a bit more lime juice or a hint of black pepper if desired.
Let the ceviche rest for another 5 minutes in the refrigerator to allow the flavors to meld together.
Serve chilled in small bowls or martini glasses, garnished with a sprig of cilantro or a slice of lime if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.3 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3222 mg | 69% | |
*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.
