Salmon Ceviche

Serves 6

This vibrant, fully cooked ceviche is made with simple poached salmon, but you could use leftover grilled salmon instead. And feel free to add serrano or jalapeño pepper if you like it spicy.

  • 1 white onion, chopped, divided
  • 1/4 bunch cilantro, leaves chopped, stems reserved
  • 1 1/2 teaspoon fine sea salt, divided
  • 1 (1-pound) fillet wild Alaska Sockeye salmon
  • 2 tomatoes, chopped
  • 1/4 cup 365 Everyday Value Organic Lime Juice
  • 365 Everyday Value Organic Lightly Salted Tortilla Chips or Strips
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In a large, deep skillet, bring 3 cups water, all but 1/2 cup of the onion, cilantro stems and 1/2 teaspoon salt to a boil. Add salmon, cover, reduce heat and simmer until cooked through, about 10 minutes. Discard skin and flake salmon into a large bowl; discard cooking liquid and solids. When cool, toss salmon with remaining onion, 1 teaspoon salt, chopped cilantro, tomatoes and lime juice. Serve with chips.

Nutritional Info: 
Per Serving:300 calories (110 from fat), 12g total fat, 2g saturated fat, 55mg cholesterol, 760mg sodium, 24g carbohydrate (2g dietary fiber, 2g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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