Mango Spiked Salmon Ceviche


Because it is made from a cold water fish, this is not a traditional ceviche but it is delicious nonetheless. Serve it on tostadas, tortilla chips, plain crackers or even crisp lettuce leaves such as hearts of romaine. If you’re offering larger servings, think about spooning it into chilled martini glasses and passing forks or small spoons.

Mango Spiked Salmon Ceviche
  1. 8 oz skinless salmon fillet, cut into 1⁄4-inch (0.5 cm) dice 250 g
  2. 1⁄4 cup freshly squeezed lime juice (approx.) 60 mL
  3. 1 cup diced mango (1 small) 250 mL
  4. 1 cup diced avocado 250 mL
  5. 2 green onions, white part with a bit of green, thinly sliced
  6. 1 jalapeño pepper, seeded and diced
  7. 2 tbsp minced fresh cilantro leaves 30 mL
  8. 1 tbsp extra virgin olive oil 15 mL
  9. Salt and freshly ground black pepper
  1. 1. In a serving bowl, combine salmon and lime juice. Cover and refrigerate until opaque, about 15 minutes.
  2. 2. Add mango, avocado, onions, jalapeño, cilantro and oil. Season with salt and pepper. Toss well. Serve cold.
Judith Finlayson
Posted in Appetizers, Recipes.


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