This Salmon Ceviche With Mango Salsa is a great starter for any Mexican meal. It’s sweet, tangy, and a little spicy. The recipe called for fresh wild salmon. I had to substitute it with the best quality fresh farm raised salmon as I was unable to find any at my local grocers. It tasted great; but, I am sure using wild salmon will taste even better. Do serve the ceviche with some tortilla chips.
Recipe adapted from Antojitos By Barbara Sibley & Margarite Malfy With Mary Goodbody
Salmon Ceviche With Fresh Mango Salsa-Ceviche De Salmon Con Pico De Mango
1 lb Wild Salmon Fillets, skinless, cut into 1-inch cubes
1 Cup Freshly Squeezed Lime Juice (about 8 limes)
3 Tomatillos, husks removed and diced
1 Plum Tomato, diced
½ Cup Diced Vidalia Onion or Scallions (white part only)
1 Cup Coarsely Chopped, Peeled Mango, Papaya, or Peach or Nectarine (unpeeled)
1 Tbsp Ancho Chile Powder
1 Tbsp Honey
1 ½ tsp Sea Salt
2 Jalapeno Chilies
6 Fresh Cilantro Leaves
Put the salmon in a glass or other nonreactive dish and toss with ¾ cup of the lime juice. Cover and refrigerate for at least 4 hours or up to 8 hours. The fish should be opaque. Drain and discard the lime juice.
Transfer the salmon to a nonreactive bowl and add the remaining ¼ cup lime juice, the diced tomatillos, tomato, onion, mango, chili powder, honey, and salt. Stir gently to mix well.
If you prefer a mild salsa, trim off the stem end of the chilies and scrape out the membranes and seeds. For a spicy salsa, leave the membranes and seeds intact. Cut the chilies into thin rounds. Add to the bowl and stir gently.
Cover and chill for at least 1 hour or up to 8 hours to allow the flavors to blend.
Serve the ceviche in chilled martini glass or goblets. Garnish each serving with a cilantro leaf. Serve the tortilla chips on the side.