Bridgette's Coho Salmon Ceviche
Prep Time
10 mins
Cook Time
30 mins
Toss together this Salmon Ceviche with hearty chunks of coho salmon, brimming with citrus flavors, with just a touch of spice.
Course:
Appetizer
Cuisine:
Mexican
Keyword:
salmon ceviche recipe, what to make with salmon
Servings: 4
Ingredients
- ¾ pound Coho Salmon skin removed and cut into ½ inch cubes
- 5 limes juiced and divided
- 1 orange juiced and divided
- 1 clove garlic minced
- 1 jalapeno or fresno pepper seeded and minced
- 1 medium shallot minced
- 1 to mato diced
- 1 avocado diced
- ½ teaspoon cumin
- 2 tablespoon chopped cilantro
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
-
In a medium sized shallow bowl, combine Coho Salmon cubes with the juice of half an orange and 3-4 limes. The lime and orange juice should cover the coho. Cover and refrigerate for 30 minutes.
-
After the coho has "cooked" for 30 minutes, pour out the lime and orange juice from the bowl. Mix in the rest of the ingredients, juice of ½ a lime, 3 tablespoons orange juice (from the other half of the orange), and season with salt and pepper to taste.
-
Serve as an appetizer with tortilla chips.
Recipe Notes
Bridgette's Pro-Tip- The lime and orange juice "cook" the fish in the refrigerator. 30 minutes will give the fish a medium-rare preparation, but if you prefer your fish more well done with a less delicate texture, marinate it for up to 2 hours. Conversely, if you like it rare, cut the marinate time to 10 minutes.