Salmon Ceviche
User Reviews
5
Salmon Ceviche
Description
To prepare the Salmon Ceviche, skin and debone a thawed salmon fillet, then cut it into half-inch pieces. The salmon is tossed in lime juice, which denatures the fish proteins, giving the ceviche its characteristic opaque texture after about four hours refrigerated. Excess citrus juice is drained before mixing in finely diced onion, carrot, seeded and chopped Roma tomato, minced jalapeño (with seeds optional for heat level), and minced fresh cilantro including tender stems.
The mixture balances the richness of salmon with the acidity of citrus and the freshness of vegetables and herbs. Jalapeño adds subtle heat, and carrot offers unexpected sweetness and texture. The ceviche is traditionally served on tostadas or with tortilla chips, accompanied by hot sauce and mayonnaise to customize flavors.
Using high-quality or commercially frozen salmon is important for safety since citrus does not kill bacteria or parasites. Variations include adding avocado for creaminess or other mix-ins like cucumber, jicama, or pineapple. The ceviche should be enjoyed the day it’s made or within one day to maintain freshness and food safety.
Ingredients
For the ceviche:
- 1 pound salmon filet thawed (see note 1)
- 1 cup citrus juice plus more for serving (see note 2)
- 1 medium onion finely diced (about 1 cup)
- 1 large carrot peeled and finely chopped (about 1/2 cup, see note 3)
- 1-2 Roma tomato seeded and chopped (about 1/2 cup
- 1-2 jalapeno pepper minced, seeded if desired (see note 4
- 1 bunch cilantro stems removed and minced (see note 5, fresh
- salt
For serving:
- tortilla chips or tostadas or saltine crackers
- hot sauce and mayonnaise
Instructions
- Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.
- Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
- Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
- Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
Notes
- Thaw frozen salmon overnight in the refrigerator or quickly in cold water with a thin trickle to speed thawing.
- Remove all salmon skin and bones before cutting into pieces.
- Lime juice is preferred for "cooking" the fish; other citrus juices like lemon, grapefruit, or orange can be combined if desired.
- Carrots add a distinctive sweetness and crunch uncommon in ceviche but traditional in some regions.
- Remove jalapeño seeds to reduce heat; serve additional spicy peppers separately for adjustable spice.
- Use fresh cilantro leaves and tender stems, but substitute with parsley or chives if you dislike cilantro.
- Choose high-quality, commercially frozen, or very fresh salmon for safety as citrus does not kill pathogens.
- The recipe yields about 4 cups of ceviche; consume the same day or within one day.
- Optionally add avocado or other mix-ins like cucumber, jicama, or pineapple for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 199kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 66mg | 3% |
| Potassium | 780mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3385IU | 68% |
| Vitamin C | 28mg | 31% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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