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    You are in: Home / Recipes / Salmon Ceviche Recipe
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    Salmon Ceviche

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Leslie in Texas's Note:

    This is a great appetizer or first course. It's also good as a light warm weather dinner served on lettuce leaves.You may use fresh jalapenos instead of the canned chilies- adjust to your personal heat tolerance! Originally from the R.S.V.P. section of a December 1978 issue of Bon Apetit. The recipe request was from The Waterfront restaurant on San Fransisco's Embarcadero.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally.
    2. 2
      Drain salmon well and combine with remaining ingredients.
    3. 3
      Chill before serving.

    Ratings & Reviews:

    • on February 06, 2011

      45

      Very good! I made half salmon and half shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2010

      55

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    Nutritional Facts for Salmon Ceviche

    Serving Size: 1 (255 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.8
     
    Calories from Fat 169
    56%
    Total Fat 18.7 g
    28%
    Saturated Fat 2.8 g
    14%
    Cholesterol 52.3 mg
    17%
    Sodium 90.6 mg
    3%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.6 g
    14%
    Protein 24.2 g
    48%

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