Skip to main content

Salmon Ceviche With Fresh Mango Salsa


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
(Printable Recipe)

Ingredients

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
Tortilla Chips

Method

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.

Serves 6

Comments

  1. Agree, it is a good tangy starter....delicious

    ReplyDelete
  2. heard the dish name first time yday in a movie and today i come across the recipe...is this a sign for me to try it...sure will....thx:-)

    ReplyDelete
  3. yes, this looks great. i like ceviche a lot, but i must admit that never used salmon (usually i use some white fish). the idea to add mango i like a lot; i only have doubts if my husband will like it (he hates mangos and all fruits). have a tasty day!

    ReplyDelete
  4. Angie....great dish !
    I love salmon and this is a great starter. Thanks for sharing :))

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…