Salmon Ceviche recipes

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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

servings

low-sugar, dairy-free

Fat 

17%

11
                 
Saturated

10%

2
                 
Trans

-

0
                 
Monounsaturated

-

6
                 
Polyunsaturated

-

3
                 
Carbs 

2%

6
                 
Carbs (net)

-

5
                 
Fiber

4%

1
                 
Sugars

-

2
                 
Sugars, added

-

0
                 
Protein

50%

25
                 
Cholesterol

17%

51
                 
Sodium

15%

370
                 
Calcium

5%

55
                 
Magnesium

11%

45
                 
Potassium

14%

649
                 
Iron

5%

1
                 
Zinc

5%

1
                 
Phosphorus

45%

316
                 
Vitamin A

8%

71
                 
Vitamin C

25%

23
                 
Thiamin (B1)

13%

0
                 
Riboflavin (B2)

14%

0
                 
Niacin (B3)

54%

9
                 
Vitamin B6

54%

1
                 
Folate equivalent (total)

6%

24
                 
Folate (food)

-

24
                 
Folic acid

-

0
                 
Vitamin B12

197%

5
                 
Vitamin D

68%

10
                 
Vitamin E

13%

2
                 
Vitamin K

10%

12

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