Salmon Salad ("cooked Ceviche") Recipe

Name: Salmon Salad ("cooked Ceviche")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb salmon (skinless); 1 medium vidalia onion; 1 green bell pepper; 12 bunch cilantro; 1 garlic clove; 5 limes; salt; ½ teaspoon oregano; ¼ teaspoon cayenne pepper; ¼ teaspoon chili powder; ¼ teaspoon cumin

Servings: persons

1 lb salmon (skinless)
1 medium vidalia onion
1 green bell pepper
12 bunch cilantro
1 garlic clove
5 limes
salt
½ teaspoon oregano
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
¼ teaspoon cumin

1
Put salmon in steamer and remove when cooked.
2
While the salmon is cooking, thinly slice the onion and bell pepper and place on a large glass container or bowl.
3
Add the chopped cilantro and minced garlic.
4
Place salmon over the cut vegetables.
5
Squeeze limes over salmon.
6
Add salt and spices.
7
Mix well with a large fork while shredding the salmon.
8
Cover and let rest in fridge for a minimum of 6 hours, preferably overnight.
9
Suggestion: Serve over a bed of jasmine rice and drizzle about a teaspoon of extra virgin olive oil.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb salmon (skinless), 1 medium vidalia onion, 1 green bell pepper, 12 bunch cilantro, and more.

Yes, Salmon Salad ("cooked Ceviche") falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad ("cooked Ceviche")

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