Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mango Salmon Ceviche
Total:
30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

Photograph by Levi Brown

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Tilapia Ceviche

Recipe courtesy of Marcela Valladolid

Mango Salsa

Recipe courtesy of Ellie Krieger

Salmon Cakes

Recipe courtesy of Ina Garten

Mango Chutney

Recipe courtesy of Alton Brown

Smoked Salmon

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Salmon Piccata

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword