Salmon Ceviche

Thin slices of salmon cure in a citrus, cilantro, and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 288 Calories

Ingredients

• 1 clove garlic, minced
• 1 avocado, sliced
• 2 tablespoons minced fresh cilantro
• 1 ripe tomato, finely diced
• 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
• 0.25 cup fresh lime juice
• 0.25 teaspoon white sugar
• 0.25 cup minced red onion
• 0.25 cup extra virgin olive oil
• 0.25 teaspoon cumin
• 0.25 teaspoon fresh ground pepper
• 2.5 tablespoons sea salt
• 0.5 teaspoon chili paste or sauce

Recipe Instructions

Step 1

Dissolve sugar, salt, and chili paste in lime juice in a large glass or plastic bowl. Season with pepper and cumin. Stir in olive oil, garlic, onion, tomato, and cilantro. Gently mix in salmon; cover and refrigerate for 4 hours.

Step 2

To serve, drain the excess liquid from the salmon, then gently stir in avocado slices. Allow to rest at room temperature for 15 minutes.