How to Make Salmon Ceviche

This salmon ceviche is a perfect blend of bright, fresh flavors, and its low-carb nature makes it a guilt-free indulgence that packs a protein punch!

Flavor Profile

• Bright and Zesty: The citrus juices (lemon, lime, and orange) give this ceviche a refreshing acidity that “cooks” the salmon.
• Salty Brininess: The capers add a delightful burst of saltiness, complementing the citrus and salmon’s natural richness.
• Spicy Heat (Optional): The jalapeño adds a subtle heat for those who like a kick.
• Sweet and Tangy: The orange juice balances the tartness with a hint of natural sweetness.

Tips for Perfect Ceviche

• Choose Fresh Salmon: Ensure the salmon is sushi-grade for optimal safety and flavor. Wild-caught varieties have a firmer texture and richer taste.
• Balance the Citrus: Adjust the ratio of lemon, lime, and orange juice to your liking. Lemon and lime are sharper, while orange adds sweetness.
• Use Non-Reactive Containers: Glass or ceramic containers prevent the acidic juice from reacting with the material, which could alter the flavor.
• Timing is Key: Do not over-marinate, as the salmon can become mushy if left too long. Stick to the recommended time.

Why It’s a Low-Carb Meal

• Protein-Rich: Salmon is a lean source of high-quality protein.
• Low in Carbs: The only carbs come from the natural sugars in citrus and the small amount of vegetables.
• Healthy Fats: Salmon is rich in omega-3 fatty acids, which promote heart health.
• No Added Sugars or Starches: This recipe keeps it simple and clean, aligning with low-carb or keto diets.

Salmon Ceviche

Servings: 4

Ingredients
4 skinned wild-caught salmon fillets, cubed
2 teaspoons capers
1/2 a purple onion, finely sliced
1 jalapeño, seeded, membrane removed, and finely chopped (optional)
2 lemons
1 lime
1/2 a small orange
Salt, to taste

Instructions
Prepare the Base:

• Place the salmon, capers, purple onion, and jalapeño (if using) into a glass container.

Make the Citrus Marinade:

• Squeeze the juice from the lemons, lime, and orange into a jug.
• Add a pinch of salt and whisk. Taste and adjust the balance of salt and citrus to your preference.

Combine and Submerge:

• Pour the citrus marinade over the salmon mixture. Stir to ensure the salt is evenly distributed and the fish is well-coated.
• Press the salmon and vegetables under the juice. Ensure everything is fully submerged; if not, squeeze additional citrus juice.

Refrigerate:

• Cover the container and refrigerate for at least 2 hours to allow the salmon to “cook” in the citrus juice.

Serve and Enjoy:

• Serve chilled as an appetizer, over lettuce leaves, or with low-carb crackers for a refreshing, light dish.

Nutritional Breakdown (Per Serving)

Calories: 180
Protein: 22g
Fat: 7g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g

Print the Recipe Here