Salmon Citrus Ceviche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CITRUS AVOCADO SALMON CEVICHE



Citrus Avocado Salmon Ceviche image

This Citrus Avocado Salmon Ceviche makes for an easy, elegant and delicious appetizer or light meal.

Provided by Sonia! The Healthy Foodie

Categories     Appetizer

Time 1h10m

Number Of Ingredients 10

6 oz skinless salmon fillet
1/2 ripe avocado (diced)
1/2 green onion (finely chopped)
1 large orange
1/2 lemon
1/2 lime
2 tbsp paleo mayo
1 tsp unpasteurized honey
1/4 tsp salt
1/8 tsp cayenne pepper

Steps:

  • Cut the salmon into 1/2" cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.
  • When the salmon is done curing, remove the peel and pith from the remaining half orange, and then, working over a bowl, carefully extract the flesh from between the membranes with the tip of your knife. Let those pieces of orange flesh (also known as supremes) fall right into the bowl.
  • Add the diced avocado and chopped green onion to the bowl, and then carefully scoop out the cubes of salmon with a slotted spoon to add them to this bowl as well (hold on to that marinade, you'll be using it in a sec). Mix delicately until just combined and set aside.
  • To the citrus marinade, add the mayo, honey and cayenne pepper and mix with a whisk until well combined and slightly frothy.
  • Place a 3" cookie cutter on a serving plate; spoon half of the salmon mixture into the pastry cutter and gently press it down with the back of a spoon. Remove the cutter and repeat with remaining salmon mixture on a second plate. Garnish with a handful of micro-greens and top with a few tablespoons of the citrus vinaigrette. Serve immediately

Nutrition Facts : Calories 351 kcal, Carbohydrate 20 g, Protein 19 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 421 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO



Salmon Ceviche with Citrus, Chiles and Avocado image

Ceviches and crudos are some of my favorite things to eat -- light, refreshing and absolutely delicious! Be sure to buy the freshest fish possible so you don't have to over-marinate it. This dish will transport you to the beaches of Mexico with a margarita in your hand and a cool breeze in your hair!

Provided by Josh Capon

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound skinless salmon fillet, diced
1 red onion, diced
1 to 2 jalapenos (to taste), seeded and diced
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh orange juice
Kosher salt and freshly ground black pepper
2 medium tomatoes, seeded and diced
3 tablespoons cilantro, chopped, plus a cilantro sprig for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 avocados
1 whole lime, plus lime and/or lemon wedges for garnish
Tortilla chips, for serving

Steps:

  • Combine the salmon with the red onion, jalapenos and citrus juice in a medium bowl. Season with salt and pepper and mix until combined. Refrigerate for at least 10 minutes and up to a few hours.
  • Remove the ceviche from the refrigerator and pour out about half of the liquid and reserve. Fold in the tomatoes and 2 tablespoons of the cilantro and the olive oil. Taste for seasoning. Add some of the reserved liquid, as necessary.
  • Mash the avocado with a fork in another medium bowl. Season with salt and pepper, add the juice from the whole lime and the remaining 1 tablespoon cilantro. Stir to combine.
  • Place the ceviche in a serving vessel with some of the mashed avocado off to the side; drizzle the mashed avocado with olive oil. Serve with some tortilla chips for dipping and garnish with the lemon and/or lime wedges and a sprig of cilantro.

CITRUS CEVICHE



Citrus Ceviche image

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

Provided by Althea

Categories     Appetizers and Snacks     Tapas

Time 2h40m

Yield 4

Number Of Ingredients 11

½ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
¼ cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados - peeled, pitted, and cubed
salt and pepper to taste
4 hard-cooked eggs, quartered

Steps:

  • In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  • Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g

SALMON CEVICHE



Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

  • In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  • To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

More about "salmon citrus ceviche recipes"

SALMON CEVICHE - CULINARY HILL
salmon-ceviche-culinary-hill image
2021-04-17 Recipe tips and variations. Safety: Citrus juice does not kill bacteria or parasites in fish (neither will your home freezer), so choose commercially …
From culinaryhill.com
Ratings 3
Category Appetizer
Cuisine Mexican
Total Time 4 hrs 10 mins
  • Remove if the skin from the salmon filet if it is still intact and run your fingers over the filet to check for and remove any embedded bones. Use tweezers if necessary.
  • Chop salmon into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
  • Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
  • Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.


SALMON CEVICHE RECIPE -SUNSET MAGAZINE
salmon-ceviche-recipe-sunset-magazine image
2013-09-05 Step 1. 1. Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about …
From sunset.com
3/5 (51)
Total Time 1 hr 30 mins
Cuisine Fusion, Peruvian
Calories 58 per serving
  • Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.
  • Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.
  • Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche, and its bright red fruit tames the chiles and sets off the wild salmon.


BEST SALMON CEVICHE RECIPE - HOW TO MAKE SALMON CEVICHE
best-salmon-ceviche-recipe-how-to-make-salmon-ceviche image
2020-09-04 Assemble ceviche: cut ½ avocado into small ¼” cubes and add to bowl of salmon, along with onions, peppers, and cilantro. Strain tiger’s milk …
From delish.com
Total Time 40 mins
  • Cut fish into ½-inch cubes and place in a large glass bowl, reserving any oddly shaped, fatty, or dark pieces of fish for the tiger’s milk.


SALMON CEVICHE RECIPE | MYRECIPES
salmon-ceviche-recipe-myrecipes image
2013-11-04 Directions. Instructions Checklist. Step 1. Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and …
From myrecipes.com
5/5 (1)
Total Time 1 hr 30 mins
Servings 6
Calories 58 per serving
  • Mix salmon and lime juice in a glass bowl. Let stand, stirring occasionally, until salmon is opaque and slightly firm to the touch, about 30 minutes. Meanwhile, mix remaining ingredients except tostada shells in another bowl; set aside.
  • Drain all but about 3 tbsp. lime juice from salmon. Mix salmon with reserved tomato mixture. Serve with tostada shells.
  • Wine pairing: Ceja 2012 "Bella Flor" Dry Rosé of Syrah. Beautifully crisp, this pink handles the tangy citrus of the ceviche, and its bright red fruit tames the chiles and sets off the wild salmon.


SALMON CEVICHE RECIPE - GREAT BRITISH CHEFS
salmon-ceviche-recipe-great-british-chefs image
2015-06-10 Tom Aikens' salmon ceviche recipe is elegantly prepared with notes of vanilla, peppercorns and dill. Citrus juices and delicately balanced seasoning …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 3 mins
Category Starter


THREE CITRUS CEVICHE @ NOT QUITE NIGELLA
three-citrus-ceviche-not-quite-nigella image
2014-02-21 Before the citrus juice cooks it. Step 2 - Drain the ceviche of the juice. The onion will remain and place in a large bowl. Wash the coriander roots well and chop finely and add to the ceviche along with a small amount of …
From notquitenigella.com


10 BEST SALMON CEVICHE RECIPES | YUMMLY
10-best-salmon-ceviche-recipes-yummly image
2022-01-24 The Best Salmon Ceviche Recipes on Yummly | Larb Salmon Ceviche, Salmon Ceviche, Salmon Ceviche. ... Citrus Avocado Salmon Ceviche The Healthy Foodie. lime, paleo mayo, Orange, cayenne pepper, …
From yummly.com


SALMON CEVICHE WITH CITRUS, CHILES AND AVOCADO
salmon-ceviche-with-citrus-chiles-and-avocado image
Looking for a bright and fresh no-cook dish that'll transport you to the beaches of Mexico? Then follow along as Josh Capon teaches us how to make salmon ceviche at home. While it chills in the ...
From foodnetwork.com


CEVICHE DE SALMóN RECIPE BY MADELINE MONACO
2013-07-18 Many people feel safer eating ceviche, as its citrus preparation is believed to kill any diseases carried by fish. Ceviche recipes vary widely depending on the seafood and …
From thedailymeal.com
4/5 (1)
Estimated Reading Time 50 secs
Servings 8
  • Clean and rinse fish. Pat dry with clean cloth and cut into bite-size pieces. Place fish in casserole dish and cover with lime juice and add white pepper and salt. Refrigerate for four hours. Stir, and refrigerate two more hours.
  • Drain ¾ of lime juice. Mix together serrano peppers, scallions, oil and tomatoes. Stir tomato mixture into fish, coating completely. Refrigerate for one more hour.
  • Bring to room temperature before serving (about 15 minutes). Garnish with chopped cilantro and lime wedges, and serve with corn tostadas, tortilla chips or on endive.


SALMON CEVICHE - TABLE FOR TWO® BY JULIE CHIOU
2014-08-11 In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon …
From tablefortwoblog.com
Reviews 24
Category Side Dish
Cuisine Mexican
Total Time 4 hrs 5 mins
  • In a large bowl, toss salmon, shallot, avocado, lime, salt and pepper together. Make sure you get the salmon cubes and avocado well-coated with the lime juice so the salmon gets "cooked" by the acid of the lime and the avocado stays bright green.


SALMON AND TUNA POKE INSPIRED CEVICHE – LAYLITA'S RECIPES
2015-05-15 This salmon and tuna ceviche recipe is inspired by the flavors of poke. Poke is a Hawaiian crudo style salad made with raw tuna, onions, soy sauce, and other …
From laylita.com
4.8/5 (38)
Estimated Reading Time 5 mins
Category Appetizer, Starter
Total Time 40 mins
  • In a small ceramic or glass bowl, combine the salmon and tuna with the avocado oil and sesame oil, mix gently until the fish is coated with the oil – this will prevent it from oxidizing. Add the chives, ginger, hot pepper, and soy sauce. Mix well, cover and refrigerate for at least 30 minutes or until ready to serve.
  • While the poke ceviche is marinating, prepare the patacones or tostones. They can be made the traditional way or you can form them into a round mini cup/bowl form to be filled with the ceviche. To shape them into a round cup shape, place the plantain chip after the first frying, into a lemon/citrus squeezer and gently press it, then remove it very gently, and fry it again as you would with the regular patacones.
  • Serve the salmon and tuna poke inspired ceviche on top of the plantain chips or inside the plantain cups. Top with a drizzle of lime juice, the pickled red onions, cilantro leaves, hot sauce to taste, and any other garnishes you prefer.


SALMON CEVICHE - THE SEASIDE BAKER
2021-06-09 Is Salmon Ceviche Safe to Eat? This ceviche recipe, if prepared properly, is more than safe to eat. This entire recipe is based on the juices from the citrus fruit, “cooking” the …
From theseasidebaker.com
Cuisine Mexican
Category Appetizer
Servings 4
  • 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 1/2 a lime, 3 tablespoons orange juice (from the other half of the orange), and season with salt and pepper to taste.


SALMON CEVICHE RECIPE - CEVICHE CHILENO WITH SALMON | HANK ...
2020-08-17 To be sure, this is a salmon ceviche recipe inspired by Chilean ceviches that I designed after reading a few dozen recipes from Chile in English and in Spanish. It tastes …
From honest-food.net
5/5 (4)
Total Time 30 mins
Category Appetizer, Lunch, Main Course, Snack
Calories 307 per serving
  • Mix all the citrus juice in a bowl and add the minced onion. Let this sit while you chop all the other ingredients.
  • Add each ingredient to the bowl when you finish chopping it, leaving the cilantro for last. Mix well, and either eat right away, or refrigerate for up to 30 minutes before serving.


CEVICHE WITH SALMON + PINEAPPLE
2021-05-18 The citrus juices, lime, and lemon cook the salmon and shrimp if you are using it. So, leaving the seafood in the citrus just too long can result in tough and chewy salmon and …
From awortheyread.com
  • In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add salmon and use a large spoon to make sure the salmon pieces get fully covered in the Leche de Tigre mixture. Cover the bowl with plastic wrap and place it in the fridge for 30-minutes.
  • Cut the kernels off the corn cob. Place a saute pan over med-high heat and add one tbsp of EVOO and one tbsp of butter. When the mixture is hot, add the corn and saute until the corn is opaque, add a pinch of sea salt, and toss. Spoon the mixture into a bowl and set it into the fridge to cool.
  • After 30-minutes, remove the bowls from the fridge and uncover; the salmon should be a little firm to the touch.
  • Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining red onion, and fresh dill.


AN ULTRA REFRESHING SALMON CEVICHE (+ CHEF TIPS) - BRAISED ...
2021-07-14 Clean the salmon of any bones and skin. Slice the salmon into small cubes. Prepare everything for the marinade and mix in a bowl. Note that the recipe calls for 1 orange and 1 grapefruit in total. Half of the grapefruit and orange are juiced for the marinade and the other half is cubed and mixed into ceviche at the end.
From braisedanddeglazed.com
Ratings 1
Category Appetizer
Cuisine South American Inspired
Total Time 40 mins


SALMON CEVICHE WITH SWEET CORN VINAIGRETTE RECIPE ...
2020-03-02 In terms of taste, this salmon ceviche recipe adds another delicious flavor into the mix. The secret of this recipe lies in marinating the salmon in a simple yet flavorful citrus marinade. Then, finishing it off with a sweet corn salad vinaigrette dressing. As a result, you’ll get a combination of a light and refreshing seafood dish bursting with savory and citrus flavors. …
From recipes.net
3/5 (2)
Total Time 25 mins
Category Seafood
Calories 387 per serving


BLUEHOUSE SALMON CEVICHE WITH AVOCADO AND CITRUS ...
2021-08-04 Here’s how we like to flavor our citrus and avocado ceviche for salmon: Red onion, which adds a bold, bitey flavor. If you don’t like raw red onion, you can substitute sweet onion or soak the red onion in ice-cold water for about 10 minutes to remove some of its sharpness. Celery. This adds a nice green and crisp flavor to the ceviche marinade. Garlic. …
From christiannkoepke.com
Servings 2
Total Time 2 hrs


SALMON CEVICHE - CASA VENERACION
2021-08-01 Tart with touches of sweetness, this salmon ceviche can be served as an appetizer or a main dish. Ceviche is associated with Peru where it is believed to have originated over 2,000 years ago. Of course, there are contrarians who claim that the technique of curing raw fish with citrus juice was introduced by the Spanish colonizers who, in turn, adapted it from their …
From renaissance.mom
Cuisine Peruvian
Category Appetizer, Main Course
Servings 4
Total Time 15 mins


FRESH SALMON CEVICHE WITH CUCUMBERS AND RADISHES - FOOD ...
2015-08-19 Directions. In a large glass bowl, combine salmon, cucumber, radish, scallions and chili pepper. In a measuring cup or small mixing bowl, whisk together lime juice, lemon juice, rice vinegar, ginger and salt. Pour over fish mixture and toss well, making sure all the fish is covered with the juices. Cover and marinate in the refrigerator for at ...
From foodandnutrition.org
Estimated Reading Time 3 mins


CEVICHE RECIPES - GREAT BRITISH CHEFS
Ceviche is thought to have orginated in South America, and is a fish dish where raw seafood is marinated in citrus juices. A delicious zingy dish, ceviche makes a perfect seafood starter for any occasion. Browse our collection of ceviche recipes, which includes lots of …
From greatbritishchefs.com
Estimated Reading Time 40 secs


SALMON CEVICHE | LOW-CARB, SO SIMPLE!
2020-07-05 Ceviche is a dish that includes raw seafood or fish that is marinated in citrus juice, typically in lime juice. Also, lemon juice can be used. During marinating, the meat gets a cooked-like looks and texture. It’s the acid in the citrus juice that breaks the proteins in the raw fish and makes it look and feel cooked.
From lowcarbsosimple.com
Estimated Reading Time 6 mins


SALMON CITRUS CEVICHE RECIPES
Salmon Citrus Ceviche Recipes MANGO SALMON CEVICHE. Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite. Provided by Food Network …
From tfrecipes.com


CITRUS AVOCADO SALMON CEVICHE - BIGOVEN.COM
Cut the salmon into ½" cubes and place it in a mixing bowl. Sprinkle salt over the fish, then squeeze the juice of half the orange, half lemon and half lime directly into the bowl and over the fish. Stir well and send to the refrigerator for 45 minutes to 1 hour.
From bigoven.com


THREE CITRUS CEVICHE | RECIPE | CEVICHE RECIPE, CEVICHE ...
Feb 20, 2014 - This ceviche is based on a recipe by my friend Ute who served it up one New Year's Eve. Ceviche is a Peruvian and Mexican dish and they take it very seriously. This is perhaps what they might consider a non traditional version because they usually only use lime juice in theirs while I used lemon, lime and orange juice … Feb 20, 2014 - This ceviche is …
From pinterest.ca


SALMON CEVICHE JAMIE OLIVER RECIPES
Salmon Ceviche Recipe Gordon Ramsay SALMON CEVICHE. Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just …
From tfrecipes.com


Related Search