Whole30 Salmon Ceviche
Dive into a refreshing and nutrient-packed treat with this Whole30 Salmon Ceviche recipe, a perfect blend of vibrant flavors and clean eating principles. This no-cook dish features tender, citrus-marinated salmon "cooked" in freshly squeezed lime and lemon juices, paired with crisp cucumber, spicy jalapeño, and tangy red onion. Cherry tomatoes, radishes, and creamy avocado add vibrant color and texture, while chopped cilantro brings a burst of herbal freshness. Ready in just 20 minutes of prep time, this light yet satisfying dish is ideal for healthy snacking, appetizers, or even a main course. Serve it solo or pair with Whole30-compliant chips for a crave-worthy crunch. Whether you're sticking to Whole30 or simply seeking a refreshing, protein-rich meal, this quick and easy salmon ceviche is sure to impress!
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Recipe Information
Ingredients
- 1 pound fresh salmon fillet, skinless
- 0.5 cup lime juice, freshly squeezed
- 0.25 cup lemon juice, freshly squeezed
- 0.5 cup red onion, finely diced
- 1 medium cucumber, peeled and diced
- 1 large jalapeño, seeded and finely chopped
- 4 medium radishes, thinly sliced
- 1 cup cherry tomatoes, quartered
- 0.25 cup cilantro, chopped
- 1 large avocado, cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the salmon. Ensure it's skinless and pin bones are removed. Cut the salmon into small, 1/2-inch cubes.
Place the salmon cubes in a large glass or ceramic mixing bowl. Add the freshly squeezed lime and lemon juices. Gently toss to coat all the salmon pieces evenly. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, allowing the acid from the citrus to 'cook' the fish.
While the salmon is marinating, prepare the vegetables. Dice the red onion, peel and dice the cucumber, seed and finely chop the jalapeño, thinly slice the radishes, and quarter the cherry tomatoes. Chop the cilantro and cube the avocado.
After the salmon has marinated, remove it from the refrigerator. It should be opaque, indicating it's 'cooked' through.
Add the red onion, cucumber, jalapeño, radishes, cherry tomatoes, cilantro, and avocado to the salmon. Season with salt and black pepper.
Gently toss all the ingredients together until well mixed and taste for seasoning, adjusting with additional salt or lime juice if necessary.
Serve the ceviche in small individual dishes or one large serving bowl. It can be served as is or with optional compliant plantain chips for added crunch.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 18.9 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 59.6 mcg | 298% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 4241 mg | 90% | |
*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.
