Mango Salmon Ceviche

  3.7 – 6 reviews  • Fruit
Ceviche is a dish with roots in Peru where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

  1. 1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
  2. 1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
  3. 2 tablespoons finely chopped fresh cilantro
  4. 2 tablespoons rice vinegar
  5. 1 teaspoon sugar
  6. Kosher salt and freshly ground pepper
  7. 1 mango
  8. 1 avocado
  9. 1 tart green apple
  10. 1 teaspoon toasted sesame oil
  11. 1 teaspoon toasted sesame seeds
  12. Tortilla chips, for serving

Instructions

  1. Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  2. Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  3. Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 256
Total Fat 14 g
Saturated Fat 3 g
Carbohydrates 21 g
Dietary Fiber 4 g
Sugar 9 g
Protein 13 g
Cholesterol 31 mg
Sodium 476 mg

Reviews

David Johnson
Delish!
Ricky Trevino
Delicious.  Very refreshing.  The apple adds a nice sweet counterpoint to the lime juice. Thoroughly enjoyed!
Devin Mccoy
Our favorite of all the ceviche recipes in this issue
Colton Spence
Made a big batch for my office, and we loved it! So fresh and light. We added a dash of saracha for some spice to cut the lime a bit. 

DELIGHTFUL!
Anthony Walls
Inedible. You’ve been warned.

 

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