Paleo Salmon Ceviche
Elevate your appetizer game with this Paleo Salmon Ceviche—a vibrant, no-cook dish that’s both healthy and bursting with flavor. This recipe features fresh, tender salmon "cooked" in a zesty trio of lime, lemon, and orange juices for an irresistible citrus kick. Complemented by crisp cucumber, creamy avocado, spicy jalapeño, and fragrant cilantro, this ceviche offers the perfect balance of textures and flavors. Ready in just 30 minutes, it’s the ultimate Paleo-friendly snack or light meal, served solo, in lettuce cups, or paired with your favorite veggie sides. Perfect for summer gatherings or a refreshing everyday treat, this paleo ceviche adds gourmet flair to any occasion while staying true to clean, wholesome ingredients.
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Ingredients
- 500 grams fresh salmon fillet
- 120 milliliters lime juice
- 60 milliliters lemon juice
- 30 milliliters orange juice
- 1 medium red onion
- 1 small jalapeño pepper
- 1 small cucumber
- 1 large avocado
- 30 grams fresh cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by preparing the salmon fillet. Remove any skin and check for bones, then dice the salmon into small, bite-sized cubes.
Step 2
In a non-reactive bowl (glass or ceramic preferred), combine the lime juice, lemon juice, and orange juice.
Step 3
Add the cubed salmon to the citrus juice blend, making sure the fish is fully submerged. Cover the bowl and refrigerate for 15 to 20 minutes, allowing the citrus juices to marinate and 'cook' the salmon.
Step 4
While the salmon is marinating, finely dice the red onion and jalapeño pepper, removing seeds if you prefer less heat.
Step 5
Peel the cucumber, slice it in half lengthwise, and remove the seeds with a spoon, then dice the cucumber into small pieces.
Step 6
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Dice the avocado into chunks that are similar in size to the salmon cubes.
Step 7
Finely chop the fresh cilantro leaves and set aside.
Step 8
After the salmon has marinated, drain off about half of the citrus liquid from the bowl, leaving some juices for flavor.
Step 9
Add the diced red onion, jalapeño, cucumber, avocado, and chopped cilantro to the salmon. Gently toss to combine all ingredients.
Step 10
Season the ceviche with sea salt and black pepper, adjusting to taste.
Step 11
Serve the salmon ceviche immediately with spoons, individual serving dishes, or lettuce cups for a Paleo-friendly presentation.
Nutrition Facts
| Serving size | (1186.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.6 |
| Total Fat 70.9g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 305.2mg | 0% |
| Sodium 2643.9mg | 0% |
| Total Carbohydrate 52.3g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 15.0g | |
| Protein 135.2g | 0% |
| Vitamin D 1850.6IU | 0% |
| Calcium 187.8mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 4289.7mg | 0% |
Source of Calories