ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Ceviche

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total time 1 hr, 30 mins
Yield Makes 6 cups (serving size: 1/4 cup ceviche without shell)
Amelia loves using fresh seafood from the nearby coast.

Ingredients

  • 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
  • 3/4 cup lime juice (about 7 limes)
  • 2 medium tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup coarsely chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
  • 1/2 to 1 serrano chile, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • Mini (3 in.) crisp tostada shells*

Nutrition Information

  • calories 58
  • caloriesfromfat 50 %
  • protein 6.4 g
  • fat 3.3 g
  • satfat 0.5 g
  • carbohydrate 1.1 g
  • fiber 0.3 g
  • sodium 117 mg
  • cholesterol 18 mg

How to Make It

  1. Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.

  2. Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.

  3. *Find small tostada shells in well-stocked Latino markets.

  4. Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche, and its bright red fruit tames the chiles and sets off the wild salmon.