Salmon Ceviche with Mango

Votes: 1

Time: 30 min plus marinating time
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 256, total fat 14 G., saturated fats 3 G., proteins 13 G., carbohydrates 21 G., fiber 4 G., cholesterol 31 mg, sodium 476 mg, sugar 9 G.

The secret to a delicious ceviche is high-quality, fresh ingredients, and this applies not only to the choice of fish: the lime juice in which the salmon is soaked should also be freshly squeezed. This Peruvian appetizer is fairly easy to prepare, but it does take time. The raw fish needs to be thoroughly marinated in the tart dressing, and it's best to prepare the ceviche the night before. In this version of the appetizer, the salmon is paired with pieces of sweet mango, tender avocado, and a tart, crisp apple (Granny Smith is ideal). The flavor is refreshing and tropical.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g wild Pacific salmon fillet, skinless, cut into 1 cm cubes.
1.5 cups freshly squeezed lime juice (from about 12 limes) + more as needed
2 tbsp finely chopped fresh cilantro
2 tbsp. l. rice vinegar
1 teaspoon of sugar
1 mango
1 avocado
1 sour green apple
1 tsp. dark sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, mango, Avocado, apples, lime juice, rice vinegar, sesame oil, corn chips

Cooking the dish according to the recipe:

Combine the fish and lime juice in a large bowl, making sure the salmon is completely submerged (add more lime juice if needed). Cover with plastic wrap and refrigerate for 6-8 hours.
In another large bowl, combine the cilantro, vinegar, sugar, and 2 teaspoons of salt. Drain the fish, reserving 1/4 cup of lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss, seasoning with pepper to taste. Cover and refrigerate for at least 1 hour or overnight.

Just before serving, peel and dice the mango, avocado, and apple; stir the fruit into the ceviche. Drizzle with sesame oil and sprinkle with sesame seeds. Serve with tortilla chips.

Categories:

recipe / Calorie content of prepared meals / Cold dishes / Summer dishes / Appetizers / Fish appetizers / Sauces / Dips / Food Network - recipes / Latin American cuisine