Salmon Ceviche

When Jason and I went to Turks & Caicos for our honeymoon, we had the most amazing salmon recipe.

We had this amazing ceviche (conch ceviche to be more accurate) that I’ve ever had.

I have always been afraid to make ceviche at home ’cause I’m like ‘omg what if I don’t do it right and we’re eating raw seafood and we get really sick?’

Well, one weekend I was really craving ceviche.

It was hot and I didn’t really want to do anything over a stove so I thought ceviche would be so delicious with some crusty bread and wine.

This took no time to make and the flavors were so FRESH and refreshing. I felt like I was back in the Turks and Caicos ;)

What exactly is ceviche?

Ceviche is a seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime.

Isn’t eating raw seafood bad for you?

Not really. If you get sushi-grade seafood, that is top quality.

So is ceviche eating raw fish?

In a sense, yes, but the acid “cooks” it, in a way.

I found this explanation online: The acid in the citrus denatures the proteins in the fish, causing it to become opaque and producing a firm texture.

If you love salmon and would like more salmon recipes, here are some must-try salmon recipes:

• Baked salmon with honey dijon and garlic
• Sugared soy sauce salmon
• Cherry chipotle glazed salmon
• Grilled coho salmon

Salmon Ceviche

Salmon ceviche is so easy to make! A great appetizer for any meal!

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Servings: 4

Author: Julie Chiou

Save Saved! Rate Print

Ingredients 

½1x2x3x

US CustomaryMetric

• ▢ 1 pound fresh salmon filets, cubed into 1-inch squares
• ▢ 1 shallot, diced
• ▢ 1 avocado, cubed
• ▢ Juice of 1 lime
• ▢ Salt and pepper, to taste
• ▢ Chopped parsley, for topping, optional

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Cook Mode(toggling this on will prevent your screen from going dark)

Instructions

• In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.
• Place in refrigerator for 3-4 hours.
• Serve with crusty bread and serve chilled.

NUTRITION FACTS

Serving: 1 Serving | Calories: 191 kcal | Carbohydrates: 8 g | Protein: 22 g | Fat: 9 g | Fiber: 5 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Side Dish

Cuisine: Mexican

Keyword: seafood recipe