Mediterranean Diet Salmon Ceviche

Bright, fresh, and irresistibly zesty, this Mediterranean Diet Salmon Ceviche is a healthy twist on the classic raw fish dish, infused with vibrant flavors from the sun-kissed Mediterranean coast. Featuring tender cubes of cured salmon marinated in tangy fresh lemon juice, this no-cook recipe is beautifully complemented by crunchy cucumber, juicy cherry tomatoes, briny Kalamata olives, and fragrant herbs like parsley and mint. Extra-virgin olive oil ties the dish together, adding a luxurious richness that balances the bold ingredients. Perfect as a light appetizer or an impressive side, this ceviche embraces Mediterranean diet principles with wholesome, nutrient-packed ingredients, all ready in just 25 minutes. Whether you're looking for a healthy recipe or an elegant dish to share, this salmon ceviche will transport your taste buds straight to the Mediterranean.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Fresh salmon fillet
• 120 milliliters Fresh lemon juice
• 2 tablespoons Extra-virgin olive oil
• 150 grams Cherry tomatoes
• 1 medium Cucumber
• 1 small Red onion
• 60 grams Kalamata olives, pitted
• 2 tablespoons Fresh parsley leaves
• 2 tablespoons Fresh mint leaves
• 1 tablespoon Capers
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by ensuring the salmon fillet is skinless and pin bones are removed. Cut the salmon into small cubes, about 1 cm each.

Step 2

Place the salmon cubes in a large glass or ceramic bowl. Pour the lemon juice over the salmon, making sure it's fully submerged for even curing.

Step 3

Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes. This process cures the salmon by ‘cooking’ it in the acidic lemon juice.

Step 4

While the salmon is curing, cut the cherry tomatoes into quarters. Finely dice the cucumber and red onion, ensuring they are roughly the same size as the tomato pieces.

Step 5

Slice the Kalamata olives into halves and chop the fresh parsley and mint leaves roughly.

Step 6

Once the salmon is cured, drain any excess lemon juice from the bowl, retaining the cured salmon.

Step 7

To the cured salmon, add the cherry tomatoes, cucumber, red onion, olives, parsley, mint, and capers. Drizzle the olive oil over the mixture.

Step 8

Season with salt and black pepper to taste, then gently toss all the ingredients together until well combined.

Step 9

Serve the ceviche immediately, garnished with a few additional mint leaves if desired, or keep it chilled in the refrigerator for up to 2 hours before serving.

Nutrition Facts

Serving size	1190.3 grams (1190.3g)

Amount per serving	% Daily Value*
Calories	1364

Total Fat 76.70g	98%
Saturated Fat 13.30g	67%
Polyunsaturated Fat 0.10g
Cholesterol 305mg	102%
Sodium 2645mg	115%
Total Carbohydrate 37.70g	14%
Dietary Fiber 8.10g	29%
Total Sugars 15.30g
Protein 133.10g	266%

Vitamin D 1851IU	9253%
Calcium 223mg	17%
Iron 7mg	39%
Potassium 3613mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 38.8%

Carbs: 11.0%