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My review
Salmon Ceviche
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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Ingredients
4 h 25 m servings 288 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
Per Serving: 288 calories; 22.6 g fat; 5.9 g carbohydrates; 16.1 g protein; 45 mg cholesterol; 2253 mg sodium. Full nutrition
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Reviews
Read all reviews 2427 Ratings
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Most helpful positive review
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-...
Most helpful critical review
6/8/2013
Be very careful with this recipe. I really think the uploader meant to put teaspoon instead of tablespoon, either way I cut the salt in half and it still was extremely salty. I added mango, pe...
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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-...
8/3/2008
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 foun...
1/16/2011
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 make...
11/30/2010
Love it, but way too much salt. Is it a typo? Found I could use almost defrosted wild salmon so have ready in freezer all the time!
8/30/2011
I've got a hunch that the first 2 ingredients got swapped, and should instead be 1/4 tsp salt and 2 1/2 tbsp sugar. I did it this way, and it was fantastic!
6/1/2014
I made this a second time and reversed the sugar and salt quantities. AWESOME. Definitely a new favorite. I did salt to taste a little at the End to really make the flavors pop. But this is a fa...
2/17/2012
I only give this 4 stars because I don't think salmon is a good choice of fish to use in ceviche. It was just a bit heavy and meaty for my taste. I have used a very similar recipe with tilapia a...
6/8/2013
Be very careful with this recipe. I really think the uploader meant to put teaspoon instead of tablespoon, either way I cut the salt in half and it still was extremely salty. I added mango, pe...