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