Salmon Ceviche With Cucumber Salad Recipes

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SALMON CEVICHE



Salmon Ceviche image

So delicious and so healthy! This is an awesome appetizer for all year round, but would also make an incredible light lunch or dinner. Being healthy never tasted so good!

Provided by Heather Christo

Categories     < 15 Mins

Time 15m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 11

1/2 lb raw fresh wild salmon
1/2 an English cucumber, diced
1/2 large mango, peeled and diced
1/2 large avocado, peeled and diced
1/2 jalapeno, minced
2 tablespoons cilantro, minced
1 lime, juice of
1 lime, zest of
1 tablespoon sesame seeds
1 tablespoon sesame oil
2 teaspoons black sesame seeds

Steps:

  • Add the chopped cucumber to a medium bowl.
  • Add the mango and avocado to the bowl.
  • Add the minced jalapeno and minced cilantro.
  • Add the lime zest and the juice of the lime.
  • Add the sesame seeds and the sesame oil.
  • Dice the salmon (make sure you remove the skin and bones first!).
  • . Mix everything together until well combined.
  • Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
  • Serve with rice crackers or cucumber slices.

Nutrition Facts : Calories 147.9, Fat 8.9, SaturatedFat 1.4, Cholesterol 17, Sodium 20.2, Carbohydrate 8.9, Fiber 2.4, Sugar 5.3, Protein 9.5

SALMON CEVICHE



Salmon Ceviche image

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.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

  • 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.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

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