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Salmon Ceviche

Salmon Ceviche

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Sarah Zeigler

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

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Nutrition

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  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 2253 mg
  • 90%

Based on a 2,000 calorie diet

Directions

  1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  2. To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.
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Reviews

baskerville_gal
41
10/1/2008

This was so delicious! I have to agree with the other commenter - I think it was too much salt. I understand that ceviche has to be salty to keep bacteria from growing, but this was pucker-your-mouth salty. Maybe just use 1 1/2 tbsp. instead of 2 1/2? That being said, this was a fantastic ceviche, very tasty. The fish "cooked" up just fine, and it was so easy to make. We used tilapia since it was cheaper.

Kerinholland
39
9/13/2008

Great recipe! Thank you:) As stated in previous review the salt is out of proportion. I used the reviewers recommend 1/8 -1/4 tsp sea salt and Old El Paso Guacamole Mix for more kick and found it to be absolutley divine!

CreativeCook
36
1/20/2011

I made the recipe exactly EXCEPT used only 1/2 teaspoon salt, doubled the chili paste to 1 teaspoon and halved the olive oil (2 Tablespoons). It was perfect over spring mix salad greens and makes four one-cup servings. Definitely a keeper with great flavor. Hopefully everyone knows not to put as much salt as the recipe calls for or that will ruin it.