Spicy Cucumber-Salmon Ceviche

Spicy Cucumber-Salmon Ceviche
Staff Writer
Spicy Cucumber-Salmon Ceviche
Jane Bruce

Spicy Cucumber-Salmon Ceviche

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

4
Servings
17
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
6mg
2%
Protein
3g
7%
Calcium, Ca
1mg
0%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
23mg
3%
Selenium, Se
2µg
4%
Sodium, Na
157mg
10%
Water
9g
0%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.