You probably won’t believe it, but this delicious ceviche recipe takes only 15 minutes to throw together. Chef’s note: Because fish is very perishable, do not store leftover for more than 1-2 days after it’s prepared. Also, make sure to be mindful of cross-contamination between the raw salmon and other fresh ingredients you may be using in your kitchen for other dishes. Nutrition (per serving) Calories: 131; total fat: 5g; saturated fat: 1g; protein: 16g; carbohydrates: 6g; sugars: 3g; fiber: 1g; cholesterol: 42mg; sodium: 424mg Recipe and photo by Jessica Fishman Levinson, M.S., R.D.N., C.D.N. of Nutritioulicious.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Ingredients
1 lb salmon, skin removed, cut into ½" pieces 1 cup diced seeded English cucumber 1 cup diced radish 1 cup chopped scallions 1 serrano chili, seeded and minced (add seeds based on desired level of spiciness) ¼ cup lime juice ½ cup lemon juice ¼ cup unseasoned rice vinegar 1 tsp freshly grated ginger 1 tsp Kosher salt 1 cup chopped cilantro
How to make it
In a large glass bowl, combine the salmon, cucumber, radish, scallions, and chili pepper. In a measuring cup or small mixing bowl, whisk together the 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 with plastic wrap, and marinate in the refrigerator for at least 30 minutes, tossing occasionally. Mix in the cilantro right before serving, and serve chilled.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
You probably won’t believe it, but this delicious ceviche recipe takes only 15 minutes to throw together.
Chef’s note: Because fish is very perishable, do not store leftover for more than 1-2 days after it’s prepared. Also, make sure to be mindful of cross-contamination between the raw salmon and other fresh ingredients you may be using in your kitchen for other dishes.
Nutrition (per serving)
Calories: 131; total fat: 5g; saturated fat: 1g; protein: 16g; carbohydrates: 6g; sugars: 3g; fiber: 1g; cholesterol: 42mg; sodium: 424mg
Recipe and photo by Jessica Fishman Levinson, M.S., R.D.N., C.D.N. of Nutritioulicious.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Ingredients
1 lb salmon, skin removed, cut into ½" pieces 1 cup diced seeded English cucumber 1 cup diced radish 1 cup chopped scallions 1 serrano chili, seeded and minced (add seeds based on desired level of spiciness) ¼ cup lime juice ½ cup lemon juice ¼ cup unseasoned rice vinegar 1 tsp freshly grated ginger 1 tsp Kosher salt 1 cup chopped cilantro
How to make it
In a large glass bowl, combine the salmon, cucumber, radish, scallions, and chili pepper. In a measuring cup or small mixing bowl, whisk together the 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 with plastic wrap, and marinate in the refrigerator for at least 30 minutes, tossing occasionally. Mix in the cilantro right before serving, and serve chilled.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 6 servings
Prep time 15 min.
Ingredients
1 lb salmon, skin removed, cut into ½" pieces 1 cup diced seeded English cucumber 1 cup diced radish 1 cup chopped scallions 1 serrano chili, seeded and minced (add seeds based on desired level of spiciness) ¼ cup lime juice ½ cup lemon juice ¼ cup unseasoned rice vinegar 1 tsp freshly grated ginger 1 tsp Kosher salt 1 cup chopped cilantro
How to make it
In a large glass bowl, combine the salmon, cucumber, radish, scallions, and chili pepper. In a measuring cup or small mixing bowl, whisk together the 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 with plastic wrap, and marinate in the refrigerator for at least 30 minutes, tossing occasionally. Mix in the cilantro right before serving, and serve chilled.
Makes 6 servings
Prep time 15 min.
Prep time 15 min.
Prep time
15 min.
Ingredients
- 1 lb salmon, skin removed, cut into ½" pieces
- 1 cup diced seeded English cucumber
- 1 cup diced radish
- 1 cup chopped scallions
- 1 serrano chili, seeded and minced (add seeds based on desired level of spiciness)
- ¼ cup lime juice
- ½ cup lemon juice
- ¼ cup unseasoned rice vinegar
- 1 tsp freshly grated ginger
- 1 tsp Kosher salt
- 1 cup chopped cilantro
How to make it
In a large glass bowl, combine the salmon, cucumber, radish, scallions, and chili pepper. In a measuring cup or small mixing bowl, whisk together the 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 with plastic wrap, and marinate in the refrigerator for at least 30 minutes, tossing occasionally. Mix in the cilantro right before serving, and serve chilled.
In a large glass bowl, combine the salmon, cucumber, radish, scallions, and chili pepper.
In a measuring cup or small mixing bowl, whisk together the 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 with plastic wrap, and marinate in the refrigerator for at least 30 minutes, tossing occasionally. Mix in the cilantro right before serving, and serve chilled.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
