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skinnymixers ceviche

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Skinnymixer’s Ceviche is an impressive finger food to serve guests this entertaining season! The fresh salmon in a Mexican-inspired lime marinade is so incredibly easy to make.

Last Summer I made the most delicious Mexican Salmon Ceviche for my family gathering – it was demolished in record time! If entertaining I highly recommend doubling this recipe. I always make double when I make it, but we’ve kept the recipe size smaller for budget costs. 

It is extremely important to use fresh, good quality fish or seafood when making this Mexican Ceviche. The lime juice starts to cook the fish with the acidity but there is no heat used in the recipe. 

We’ve made it with fresh sashimi-grade salmon, but it would be delicious with other fish and seafood such as tuna, coral trout, snapper, king fish, prawns and scallops.

This Ceviche looks so fancy when serving but it is incredibly easy to make.

It is best served fresh, but great to make in advance on the day of entertaining and serve to guests when they arrive. 

Serve with tortilla chips, corn chips or crispy tostadas.

What you will need:

skinnymixers ceviche
What you will need to make skinnymixers Ceviche
skinnymixers ceviche

skinnymixers Ceviche

This fresh Mexican Salmon Ceviche will be a hit at your next gathering. Serve with tortilla chips or crispy tostadas.
Print Pin Rate
Course: Finger Food, LCHF, Light Meal, Seafood
Cuisine: Mexican
Keyword: Dairy Free, Gluten Free, grazing platter
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 4
Calories: 282kcal

Ingredients

  • 500 g fresh sashimi-grade salmon fillet - skin removed, deboned, diced small 1cm cubes
  • 40 g fresh lime juice

Salad

  • ½ red onion - finely chopped
  • ½ medium tomato - seeds removed, diced small
  • ½ avocado - cubed small
  • 40 g cucumber - cubed small
  • ½ fresh jalapeño - deseeded, finely chopped
  • 1 small handful fresh coriander leaves - finely chopped

Dressing

  • ½ clove garlic - peeled
  • 20 g olive oil
  • 20 g reserved lime juice from initial cure
  • 1 tsp sweet paprika
  • 1 tsp honey - maple syrup or compliant sweetener
  • ½ tsp salt
  • ½ tsp ground black pepper

Instructions

  • Place salmon into a large bowl and cover with lime juice. Set aside in the fridge for 45 min - 1 hr.
  • Drain lime juice from salmon and set aside juice to use for dressing.
  • Combine salmon and salad ingredients gently.

Thermo cooker

  • Add garlic to mixer bowl and chop for 3 sec/speed 9/MC on and scrape mixer bowl down. Repeat if needed.
  • Add remaining dressing ingredients and mix for 10 sec/speed 4/MC on.
  • Pour dressing over salmon mixture and combine.

Conventional

  • Mince garlic.
  • Combine garlic and remaining dressing ingredients in a bowl.
  • Pour dressing over salmon mixture and combine.

Notes

Important: We recommend only making this recipe with very fresh fish / sashimi grade salmon or tuna. The lime juice does start the cooking process but you want a good quality fresh fish to make this recipe. You can use other fresh fish and seafood like coral trout, raw prawns, scallops, snapper and king fish.
Storage: Best eaten fresh. If not eating all at once, stir through the avocado when serving only. We don't recommend keeping this for more than 2 days. 
Low Fodmap: Replace half the olive oil with garlic infused olive oil.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Calories: 282kcal | Carbohydrates: 7g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 350mg | Potassium: 839mg | Fiber: 2g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

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