Salmon ceviche with mango
Inspiration
Another MANGO-nificent recipe! Salmon and ceviche and mango and jalapeños — yes please! Diane, a Market regular for 20+ years, shared this out-of-the-ordinary, ceviche with a twist, adapted from Bret Moore’s recipe. Serving 8-10, Diane and her daughter are still enjoying leftovers.
Ingredients
1/2 cup mirin
1 red onion (halved and thinly sliced)
1 mango (peeled, fruit cut off of the seed and diced)
2 to 3 jalapeños (depending on how spicy you like your ceviche, seeds removed, diced small)
3/4 cup fresh cilantro leaves
Tortilla chips or plantain chips for serving
4 (6-ounce) skinless salmon fillets (cut into small cubes)
1 cup fresh orange juice (from about 2 large oranges)
1/2 cup fresh lemon juice (from about 3 lemons)
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup soy sauce
Method
Place the salmon in a medium bowl and gently toss with the orange, lemon, and lime juices.
Cover and refrigerate for at least 20 minutes or up to 1 hour. Don't leave the salmon in the marinade for too long or the fish will become mushy.
Cover and refrigerate for at least 20 minutes or up to 1 hour. Don't leave the salmon in the marinade for too long or the fish will become mushy.
Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
Pour mixture over salmon.
Toss to coat, transfer to a decorative bowl, if you like, and serve immediately with the tortilla chips or plantain chips.
