Recipe courtesy of Josh Capon
Recipe courtesy of Josh Capon
Watch how to make this recipe.
Salmon Ceviche with Citrus, Chiles and Avocado
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 237
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 25 mg
- Sodium
- 416 mg
Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 237
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 25 mg
- Sodium
- 416 mg
Ingredients
Directions
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36m
Easy
CLASS
- Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
- Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
- Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
- Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.
