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Spicy Cucumber-Salmon Ceviche Recipe

Nutrition

Cal/Serving: 140
Daily Value: 7%
Servings: 4

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Fat8g12%
Saturated2g9%
Carbs6g2%
Fiber1g6%
Sugars2g0%
Protein12g25%
Cholesterol31mg10%
Sodium266mg11%
Calcium26mg3%
Magnesium26mg6%
Potassium343mg10%
Iron1mg4%
Zinc0mg2%
Vitamin A289IU6%
Vitamin C35mg58%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg7%
Niacin (B3)5mg26%
Vitamin B60mg23%
Folic Acid (B9)24µg6%
Vitamin B122µg31%
Vitamin E2mg11%
Vitamin K11µg14%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated2g0%
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Spicy Cucumber-Salmon Ceviche
Jane Bruce

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.

See all salmon recipes.

Click here to see 6 Cool and Creative Ways to Use Cucumber.

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INGREDIENTS

  • 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

DIRECTIONS

Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes or overnight, time permitting.

Recipe Details

Servings: 4
Cuisine: Latin/Caribbean
Special Designations: Healthy