Salmon Ceviche recipes
12 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 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*
Preparation
Instructions on My Recipes
Nutrition
226
11%
daily value
6 servings
Fat
17% 11Saturated
10% 2Trans
- 0Monounsaturated
- 6Polyunsaturated
- 3Carbs
2% 6Carbs (net)
- 5Fiber
4% 1Sugars
- 2Sugars, added
- 0Protein
50% 25Cholesterol
17% 51Sodium
15% 370Calcium
5% 55Magnesium
11% 45Potassium
14% 649Iron
5% 1Zinc
5% 1Phosphorus
45% 316Vitamin A
8% 71Vitamin C
25% 23Thiamin (B1)
13% 0Riboflavin (B2)
14% 0Niacin (B3)
54% 9Vitamin B6
54% 1Folate equivalent (total)
6% 24Folate (food)
- 24Folic acid
- 0Vitamin B12
197% 5Vitamin D
68% 10Vitamin E
13% 2Vitamin K
10% 12
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