This recipe is inspired by the way they make ceviche in Chile: often small pieces, and with the presence of spices. Salmon is farmed in Chile, and there are salmon ceviches there.
Recipe by Hank Shaw on August 17, 2020
Prep time: PT30M
Total time: PT30M
Rating
5 stars (9 reviews)
Keywords
ceviche, salmon
Ingredients
1 red onion, minced
1 Lemon, juiced
1/2 cup lime juice
1 grapefruit, juiced
1 pound salmon, diced small
1 clove garlic, minced
1 sweet bell pepper, diced
1 avocado, diced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika ((use regular paprika if you can't find smoked))
1/2 cup chopped cilantro or huacatay
Salt to taste
Categories
Appetizer
lunch
Main Course
Snack
Cuisine
South American
Steps
Mix all the citrus juice in a bowl and add the minced onion. Let this sit while you chop all the other ingredients.
Add each ingredient to the bowl when you finish chopping it, leaving the cilantro for last. Mix well, and either eat right away, or refrigerate for up to 30 minutes before serving.
Nutitrion
Serving Size: 1 serving
Calories: 307 kcal
Carbohydrates: 21 g
Protein: 25 g
Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 62 mg
Sodium: 58 mg
Sugar: 8 g
Reviews
Andrea Cohen on 2020-08-18 (5 stars): We loved it. Perfect for lunch on these hot days. Thanks so much, Hank!
Vicky Heise on 2020-08-17 (5 stars): Thank you for the tip about freezing the fish first. I’ve only made it with precooked shrimp.
