Salmon Ceviche
Dive into the vibrant flavors of Salmon Ceviche, a refreshing dish that transforms silky salmon into a tangy, citrus-marinated delight. This no-cook recipe is perfect for summer, combining fresh salmon fillet with zesty lime and lemon juice that gently "cooks" the fish, delivering a melt-in-your-mouth texture. Tossed with crisp red onion, spicy jalapeño, buttery avocado, sweet corn kernels, and fragrant cilantro, each bite is a dance of complementary flavors. Ready in just 20 minutes and ideal as an appetizer or light meal, this chilled ceviche shines when paired with crunchy tortilla chips or served atop crisp lettuce. Whether you’re hosting or indulging yourself, Salmon Ceviche offers a gourmet experience full of bold, fresh ingredients.
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Recipe Information
Ingredients
- 300 grams fresh salmon fillet
- 120 milliliters lime juice
- 60 milliliters lemon juice
- 0.5 red onion
- 1 jalapeño pepper
- 30 grams fresh cilantro
- 1 avocado
- 150 grams corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Begin by carefully slicing the fresh salmon fillet into small, bite-sized cubes. Make sure to use a sharp knife and a clean cutting board to maintain the quality of the fish.
2. Place the cubed salmon into a large glass or ceramic bowl. Avoid using metal bowls as they can react with the acidity of the lime and lemon juice.
3. Pour the lime juice and lemon juice over the salmon cubes, ensuring they are completely submerged. The citrus juice will 'cook' the salmon, so be sure it covers all the pieces.
4. Peel and finely slice the red onion into thin strips. Add these to the bowl with the marinating salmon.
5. Dice the jalapeño pepper finely, removing the seeds if you prefer a milder taste. Add the diced jalapeño to the bowl.
6. Roughly chop the fresh cilantro leaves and add them to the salmon mixture.
7. Add the corn kernels to the mix. Fresh or thawed frozen corn can be used.
8. Season the mixture with salt and black pepper, then gently stir all the ingredients to distribute the flavors evenly.
9. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate for at least 15 minutes. This allows the salmon to absorb the citrus juices and flavors.
10. Just before serving, dice the avocado and gently fold it into the ceviche using a spatula, being careful not to mash it.
11. Serve the salmon ceviche chilled, optionally garnished with additional cilantro leaves, accompanied by tortilla chips or on a bed of lettuce for an extra touch.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 18.0 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3176 mg | 68% | |
*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.
