Mango Salmon Ceviche
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 256
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 31
- Sodium
- 476
- Total: 30 min (plus 6- to 8-hour chilling time)
- Active: 30 min
Ingredients
1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving
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.