Mediterranean Diet Salmon Ceviche
Bright, fresh, and packed with Mediterranean flavors, this salmon ceviche recipe is a vibrant twist on a classic dish. Perfectly cured in fresh lemon juice, the tender cubes of salmon are infused with zesty acidity, complemented by bursts of flavor from juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and tangy capers. Fresh parsley and mint add a fragrant herbal touch, while a drizzle of extra-virgin olive oil ties all the ingredients together beautifully. With no cooking required and just 25 minutes of prep, this Mediterranean-inspired ceviche is an elegant, healthy dish that showcases the principles of the Mediterranean diet. Serve it as a stunning appetizer or a light lunch to impress your guests while indulging in a nutrient-rich, refreshing meal.
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Recipe Information
Ingredients
- 500 grams Fresh salmon fillet
- 120 milliliters Fresh lemon juice
- 2 tablespoons Extra-virgin olive oil
- 150 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 60 grams Kalamata olives, pitted
- 2 tablespoons Fresh parsley leaves
- 2 tablespoons Fresh mint leaves
- 1 tablespoon Capers
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by ensuring the salmon fillet is skinless and pin bones are removed. Cut the salmon into small cubes, about 1 cm each.
Place the salmon cubes in a large glass or ceramic bowl. Pour the lemon juice over the salmon, making sure it's fully submerged for even curing.
Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes. This process cures the salmon by ‘cooking’ it in the acidic lemon juice.
While the salmon is curing, cut the cherry tomatoes into quarters. Finely dice the cucumber and red onion, ensuring they are roughly the same size as the tomato pieces.
Slice the Kalamata olives into halves and chop the fresh parsley and mint leaves roughly.
Once the salmon is cured, drain any excess lemon juice from the bowl, retaining the cured salmon.
To the cured salmon, add the cherry tomatoes, cucumber, red onion, olives, parsley, mint, and capers. Drizzle the olive oil over the mixture.
Season with salt and black pepper to taste, then gently toss all the ingredients together until well combined.
Serve the ceviche immediately, garnished with a few additional mint leaves if desired, or keep it chilled in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 15.3 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 46.3 mcg | 231% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3613 mg | 77% | |
*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.
