Peruvian-Style, Citrus-Marinated Salmon Ceviche
Fresh salmon shines in this Peruvian-style ceviche, where a bright citrus marinade gently cures the fish. Finished with red onion, jalapeño, tomatoes, avocado, and cilantro, it’s fresh, vibrant, and best served with crisp homemade tostadas. A light lunch or elegant appetizer. Gluten-free.
Servings: 6 servings
Calories: 236kcal
Equipment
Ingredients
For the Salmon Ceviche
- 1 lb salmon fillet, 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 (use a serrano for more spice!)
- 2 avocados, peeled and cubed
- 1 cup diced tomatoes
- ¼ cup finely chopped cilantro
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Optionl Tostadas
- 1 package small corn tortillas or flour tortillas
- Olive oil
- Kosher salt
Instructions
- 'Cook' the fish. Cut the salmon into ½-inch 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 chopped jalapeño, diced avocado, 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/205°C. 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 note: Nutrition facts exclude tostadas.
- Salmon: Because the fish isn’t cooked with heat, we recommend using sushi-grade salmon.
- Leftovers: Best enjoyed the day it’s made. If using very fresh salmon, refrigerate leftovers for up to 2 days, draining off excess citrus so the fish doesn’t continue to firm up.
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
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