Paleo Salmon Ceviche
Bright, zesty, and refreshingly light, this Paleo Salmon Ceviche is the perfect no-cook dish for warm days or when you’re craving something vibrant and healthy. Made with fresh salmon marinated in a tangy blend of lime, lemon, and orange juices, this recipe embraces the “cooked by citrus” technique for a tender and flavorful result. Diced red onion, jalapeño, cucumber, creamy avocado, and fresh cilantro add a delightful mix of textures and bold flavors, all balanced with a hint of sea salt and black pepper. Ready in just 30 minutes, this healthy and gluten-free ceviche makes an impressive appetizer or a light, nutrient-packed meal when served in lettuce cups or on its own. Perfect for Paleo enthusiasts, seafood lovers, or anyone seeking a bright, wholesome dish bursting with flavor!
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Recipe Information
Ingredients
- 500 grams fresh salmon fillet
- 120 milliliters lime juice
- 60 milliliters lemon juice
- 30 milliliters orange juice
- 1 medium red onion
- 1 small jalapeño pepper
- 1 small cucumber
- 1 large avocado
- 30 grams fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the salmon fillet. Remove any skin and check for bones, then dice the salmon into small, bite-sized cubes.
In a non-reactive bowl (glass or ceramic preferred), combine the lime juice, lemon juice, and orange juice.
Add the cubed salmon to the citrus juice blend, making sure the fish is fully submerged. Cover the bowl and refrigerate for 15 to 20 minutes, allowing the citrus juices to marinate and 'cook' the salmon.
While the salmon is marinating, finely dice the red onion and jalapeño pepper, removing seeds if you prefer less heat.
Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon, then dice the cucumber into small pieces.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Dice the avocado into chunks that are similar in size to the salmon cubes.
Finely chop the fresh cilantro leaves and set aside.
After the salmon has marinated, drain off about half of the citrus liquid from the bowl, leaving some juices for flavor.
Add the diced red onion, jalapeño, cucumber, avocado, and chopped cilantro to the salmon. Gently toss to combine all ingredients.
Season the ceviche with sea salt and black pepper, adjusting to taste.
Serve the salmon ceviche immediately with spoons, individual serving dishes, or lettuce cups for a Paleo-friendly presentation.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 17.8 mcg | 89% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 934 mg | 20% | |
*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.
