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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Fish ceviche with avocados on tostadas

Salmon Ceviche

Posted by: Ari Laing

Homemade salmon ceviche is a celebration of raw, high quality Norwegian salmon that is citrusy, refreshing, and best served with homemade tostadas. Cube salmon, then marinate in fresh lime and lemon juice with thinly sliced red onion. Before serving, toss with jalapeño, chopped tomatoes, avocado, and fresh cilantro. Ceviche makes for an easy appetizer or light meal any day of the week.

recipe +-

Posted by: Ari Laing
Fish ceviche with avocados on tostadas
Print Recipe
5 from 1 vote

Salmon Ceviche

Homemade salmon ceviche is a celebration of fresh, high quality Norwegian salmon that is citrusy, refreshing, and best served with homemade tostadas. Cube salmon, then marinate in fresh lime and lemon juice with thinly sliced red onion. Before serving, toss with jalapeño, chopped tomatoes, avocado, and fresh cilantro. An easy appetizer or light meal any day of the week!
Prep Time15 mins
Cook Time0 mins
Marinating Time30 mins
Total Time45 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Peruvian
Keyword: ceviche tostadas, tostadas de ceviche, what is ceviche
Servings: 6 servings
Calories: 236kcal
Author: Ari Laing

Ingredients

For salmon ceviche

  • 1 lb Norwegian salmon skin removed
  • ¾ cup fresh lime juice about 6 limes
  • ¼ cup fresh lemon juice
  • ½ medium red onion thinly sliced, about ½ cup
  • 1 jalapeño seeded and finely chopped
  • 2 avocados peeled and cubed
  • 1 cup diced tomatoes
  • ¼ cup finely chopped cilantro
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper

For homemade tostadas (optional)

  • 1 package small corn tortillas or flour tortillas
  • Olive oil
  • Kosher salt

Instructions

  • 'Cook' the fish. Cut the Norwegian salmon into ½" cubes, then place in a medium stainless steel or glass mixing bowl with thinly sliced onion, ¾ cup lime juice, and ¼ cup lemon juice. Stir to mix well (there should be enough liquid that the fish is mostly submerged), then cover with plastic wrap and refrigerate for 30-40 minutes.
  • Stir in remaining ingredients. Add 1 chopped jalapeño, 2 diced avocados, 1 cup chopped tomatoes, ¼ cup finely chopped cilantro, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Stir well, then taste and adjust seasoning as needed.
  • Serve with tostadas. If using, make homemade tostadas (see below) or serve immediately with tortilla chips.
  • Optional: To make homemade tostadas, preheat an oven to 400 F. Place corn or flour tortillas on a rimmed baking sheet, then drizzle lightly with olive oil or cooking spray. Cook for 5 minutes, then flip and cook an additional 5 minutes, or until crispy. Sprinkle lightly with Kosher salt, then serve immediately.

Notes

  • Nutrition facts do not include tostadas.

Nutrition

Calories: 236kcal | Carbohydrates: 12g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 431mg | Potassium: 840mg | Fiber: 5g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!