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skinnymixers ceviche
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skinnymixers Ceviche

This fresh Mexican Salmon Ceviche will be a hit at your next gathering. Serve with tortilla chips or crispy tostadas.
Prep Time25 minutes
Cook Time1 hour
Course: Finger Food, LCHF, Light Meal, Seafood
Cuisine: Mexican
Keyword: Dairy Free, Gluten Free, grazing platter
Servings: 4
Calories: 282kcal
Author: Skinnymixers

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
Metric - Imperial

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.

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