Spicy Cucumber-Salmon Ceviche Recipe
Daily Value: 7%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||24µg||6%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
The refreshing, cooling effect of cucumber is pretty much blown right out of the water with some serious firepower from none other than dried Thai bird's-eye chile peppers (also known as just Thai chile peppers, to avoid confusion). So, if you like to sweat while noshing on some tortilla chips, this is the ticket.
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- 1/2 medium-sized cucumber, peeled and diced finely
- One 8-ounce salmon fillet, skinned and diced finely
- Juice of 2 limes
- 3 dried Thai bird's-eye chile peppers
- Sea salt and freshly ground black pepper, to taste
- 1/4 cup chopped cilantro
Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes or overnight, time permitting.
Recipe DetailsServings: 4
Special Designations: Healthy