Ceviche Style Canned Salmon Salad
Say goodbye to mayonnaise-laden canned fish salads. Transform affordable canned salmon into an exotic, zesty, flavorful salad by adding fresh lime juice and diced cucumber, tomato, jalapeño, and cilantro. This recipe is so delicious and healthy!
Servings: 6
Ingredients
- 2 (5-ounce) cans Bumble Bee® Skinless Boneless Red 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)
- Tajin, 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
- To drain salmon, open the can lid then turn upside down and press down on the salmon with the lid to remove excess liquid.
- Cover and marinate in the refrigerator for at least 20 minutes to let the flavors blend.
- Leftovers can be refrigerated for up to 2 days.
- Nutrition does not include tostadas, tortilla chips, toppings, or garnishes.
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