Salmon ceviche

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Enjoy salmon cooked with citrus juice and given a kick from tomatoes, spices and fresh chilies.

Salmon ceviche

Yields 4 servings

The first time you encounter ceviche, it doesn't feel particularly Latin, especially to someone used to traditional Tex-Mex cooking. If anything, this dish, which features cuts of raw fish cooked in citrus juice, resembles sushi. Still, with the right spices and ingredients, ceviche becomes distinctly Mexican fare with its earthy chilies and bright citrus flavors. Good for any meal, it's a great dish when you want all that South-of-the-border flavor without the oils or carbs of heavier Mexican foods.


  • 2 pounds sushi-grade salmon
  • Juice and zest 8 limes
  • Juice 1 orange
  • 2 jalapenos, sliced
  • 1 tomato, cut into 1 inch pieces, seeds removed
  • 2 tablespoons adobo sauce
  • 1 tablespoon sugar
  • Salt to taste
  • Tostada shells for serving


  1. Mix all of the ingredients except the salt and tostada shells. Let the fish marinate for at least 4 hours but up to 24 hours.
  2. When you are ready to serve, test for salt and sugar, then serve in a martini glass or Champagne flute with tostada shells.

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