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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!
Yield:
6
Author:
Yvette Marquez
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:
23
kcal
,
Carbohydrates:
5
g
,
Protein:
1
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Cholesterol:
1
mg
,
Sodium:
393
mg
,
Potassium:
200
mg
,
Fiber:
2
g
,
Sugar:
3
g
,
Vitamin A:
403
IU
,
Vitamin C:
20
mg
,
Calcium:
16
mg
,
Iron:
1
mg