mango salmon ceviche

Salmon

Mango Salmon Ceviche

Ceviche is a dish with roots in Peru 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.

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.