• Nicole Shelly

Versatile easy summer recipe for Wild for salmon products

I have always loved fish and seafood since I was little, so having Wild for Salmon products delivered right here at Radish Republic is yummy! The one thing is that I don’t like eating it raw. Last summer I started making this cooked fish ceviche and it is so refreshing and you can use cooked salmon, tuna, cod, shrimp or scallops. With summer and warmer weather coming up, I am going to be making this again a lot!

Cooked fish Ceviche


5 ounces Wild for salmon fish or seafood, thawed

1/2 container Radish Republic salsa or diced tomatoes

1/4 container Radish Republic guacamole or cubed avocadoes

1/4 of a long greenhouse cucumber, diced

1/4 cup green onions green part

one lime

some micro greens

1 t. olive oil

1 T. chopped cilantro

sea salt

sriracha to taste


1. Cook the thawed fish wrapped in tin foil and seasoned with salt and pepper in 400 degrees oven for about 1/2 hour or until fully cooked. Alternately, you can boil it in water until cooked through.

2. While it cooks, mix together all of the other ingredients, using half of the lime.

3. Break up the fish into flakes, add the other half of lime and add it to the mixture.

4. It's ready to go! I like to eat it with Buy the Farm tortilla chips or Ray's Greenhouse butterhead lettuce leaves.

Makes 2 servings

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