Salmon Mango Ceviche Recipes

SALMON MANGO CEVICHE

Salmon Mango Ceviche image

A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.

Provided by Christina P.

Categories One Dish Meal

Time 8h20m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb salmon, diced
3 -4 roma tomatoes
1 small white onion
1 mango (not too ripe)
1 bunch fresh cilantro
2 -3 serrano peppers
10 limes, juice of
whole wheat crackers

Steps:

Marinate salmon in lime juice for at least 8 hours.
Dice remaining ingredients into a colander to drain.
Drain salmon and combine with mixture.
Serve immediately on crackers.

Nutrition Facts : Calories 141.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 29.5, Sodium 47.5, Carbohydrate 20.9, Fiber 2.4, Sugar 11.4, Protein 12.7

MANGO SALMON CEVICHE

Mango Salmon Ceviche image

Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

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.

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