Low Sodium Salmon Ceviche

Bright, refreshing, and packed with vibrant flavors, this Low Sodium Salmon Ceviche is the ultimate guilt-free indulgence. Perfectly marinated in a trio of lime, lemon, and orange juices, the fresh salmon becomes tender and zesty without the need for added salt. A colorful medley of finely chopped red onion, crisp cucumber, juicy cherry tomatoes, creamy avocado, and a kick of jalapeño brings layers of texture and bold taste, while a drizzle of olive oil and freshly ground black pepper elevate the dish. With just 30 minutes of prep and zero cooking time, this heart-healthy, sodium-conscious recipe is as easy as it is delicious—perfect for a summer appetizer or light dinner. Serve chilled and let the natural flavors shine!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Fresh salmon fillet, skin removed and diced
• 120 ml Lime juice
• 60 ml Lemon juice
• 60 ml Orange juice
• 1 small Red onion, finely chopped
• 1 small Cucumber, diced
• 150 grams Cherry tomatoes, quartered
• 1 medium Avocado, diced
• 30 grams Fresh cilantro, chopped
• 1 small Jalapeño, seeded and minced
• 2 tablespoons Olive oil
• 0.5 teaspoons Black pepper, freshly ground
• 1 clove Garlic, minced

Directions

Step 1

Begin by ensuring your work surface and tools are clean, as you will be working with raw fish.

Step 2

Dice the salmon fillet into small, even cubes about 1/2 inch each, and place them into a medium-sized glass or ceramic bowl.

Step 3

Add the lime juice, lemon juice, and orange juice to the salmon, making sure the fish is fully submerged in the citrus juices. Stir gently to ensure even coating.

Step 4

Cover the bowl with plastic wrap and refrigerate for 20 minutes to allow the acid in the citrus juices to 'cook' the salmon.

Step 5

While the salmon is marinating, prepare the vegetables: finely chop the red onion, dice the cucumber, quarter the cherry tomatoes, and dice the avocado.

Step 6

Remove the seeds from the jalapeño and mince finely. Chop the fresh cilantro leaves.

Step 7

After 20 minutes, take the salmon out of the refrigerator. You should notice the salmon turning opaque, indicating it is 'cooked'.

Step 8

Drain some of the excess citrus juice from the salmon, leaving enough to coat the fish lightly.

Step 9

Gently mix in the red onion, cucumber, cherry tomatoes, avocado, cilantro, and jalapeño with the marinated salmon.

Step 10

Add the olive oil, freshly ground black pepper, and minced garlic. Stir gently to combine.

Step 11

Taste for seasoning. Although this is a low sodium recipe, you may adjust the flavors by adding a bit more lime juice or a hint of black pepper if desired.

Step 12

Let the ceviche rest for another 5 minutes in the refrigerator to allow the flavors to meld together.

Step 13

Serve chilled in small bowls or martini glasses, garnished with a sprig of cilantro or a slice of lime if desired.

Nutrition Facts

Serving size	(1186.2g)

Amount per serving	% Daily Value*
Calories	1484.2

Total Fat 103.4g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 220mg	0%
Sodium 269.2mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 18.3g
Protein 88.0g	0%

Vitamin D 2104IU	0%
Calcium 152.3mg	0%
Iron 5.0mg	0%
Potassium 3221.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 23.6%

Carbs: 14.2%