Canned Salmon Salad, Ceviche-Style
This easy canned salmon salad combines flaky salmon with fresh lime juice, cucumber, tomato, onion, chile, and cilantro for a fresh, ceviche-style meal. Serve it on crispy tostadas with avocado and hot sauce.
Servings: 6
Ingredients
- 2 (5-ounce) cans skinless, boneless salmon in water drained
- 1/4 cup onion chopped
- 2 tomatoes seeded and chopped
- 1 serrano or jalapeno pepper finely diced
- 1 cucumber peeled, seeded, and chopped
- Handful cilantro chopped, plus several sprigs for garnish
- 1 lemon or lime juiced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Mini tostada shells
- Avocado slices (optional)
- Tajín, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Place salmon in a bowl. Add onion, tomato, cucumber, cilantro, and drizzle with lemon or lime juice and combine.
- Season with salt and pepper.
- Refrigerate or serve immediately.
- To serve, top with fresh sliced of avocado and serve on tostada shells or in a glass.
- Sprinkled with Tajin and drizzle with hot sauce.
Notes
- Drain the salmon well to prevent the salad from becoming watery.
- Use fresh citrus juice. Lime is my preference for classic ceviche flavor, but lemon works too.
- Adjust the heat by using jalapeño for milder flavor or serrano for more spice.
- Make it ahead: Refrigerate for about 20 minutes before serving to let the flavors mingle.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add avocado just before serving.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 393mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg