Salmon Ceviche

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. Serve with tortilla chips and a green salad for an easy summer meal.

  • 1 white onion, finely chopped, divided
  • 1/4 bunch fresh cilantro, leaves chopped, stems reserved
  • 1 teaspoon fine sea salt, divided
  • 1 (1-pound) fillet skinless, boneless salmon
  • 2 tomatoes, chopped
  • 1/4 cup lime juice
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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. Flake salmon into a large bowl; discard poaching mixture. When cool, toss salmon with remaining onion, 1/2 teaspoon salt, chopped cilantro, tomatoes and lime juice.

Nutritional Info: 
Per Serving:160 calories (60 from fat), 6g total fat, 1g saturated fat, 55mg cholesterol, 440mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 20g 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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