Quick Fancy Mango Salmon Ceviche
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INGREDIENTS
- 7 ounces/200 grams raw sushi-grade skinless salmon fillet, cubed
- 1 small mango, cubed
- 1 tablespoon lemongrass, thinly sliced
- 1 tablespoon red chili pepper, thinly sliced
- 1 tablespoon chives, chopped
- 1 tablespoon toasted sesame oil
- Finger lime, if you want to replace lime/lemon, add 1 tablespoon with the salt at the end
Sauce:
- ¼ cup lime/lemon juice
- 1 red chili pepper
- 2 tablespoons mirin
INSTRUCTIONS
- Process the sauce ingredients in a blender and strain.
- Mix the rest of the ingredients in a bowl, transfer to a plate, and sprinkle a little salt.
MY NOTES
Credit: Roni Cohen
FAQ
What is salmon ceviche?
Salmon ceviche is a refreshing and flavorful dish that showcases the delicate flavors of fresh salmon. It is a type of ceviche, a popular Latin American dish, where raw fish is “cooked” in citrus juice. The salmon is marinated in tangy lime or lemon juice, which imparts a bright and zesty taste. The acid in the citrus juice transforms the texture of the salmon, giving it a tender and slightly firm consistency. Typically, salmon ceviche is enhanced with onions, chili peppers, cilantro, and seasonings, creating a vibrant and light appetizer or main course bursting with citrusy goodness.
What does mango add to salmon ceviche?
Mango adds a tropical and sweet element to salmon ceviche. Its natural sweetness complements the tanginess of the citrus-marinated salmon, creating a delicious contrast of flavors. The mango also provides a pleasant texture and juiciness, enhancing the overall eating experience!
Can this Mang0 salmon ceviche be made ahead of time?
It’s generally best to prepare it shortly before serving to maintain the freshness and texture of the ingredients. The mango may become softer and lose its vibrant color if marinated for an extended period. However, you can prepare the salmon separately and marinate it in the citrus juice ahead of time, then combine it with the diced mango and other ingredients just before serving to ensure optimal flavor and texture.
Can I use frozen mango?
While fresh mango is preferable, you can use frozen mango if fresh is not available. Thaw the frozen mango before using it in the ceviche, and pat it dry to remove any excess moisture. Keep in mind that frozen mango may have a slightly softer texture compared to fresh mango.
How to adjust the spiciness
If you prefer a milder version of this mango salmon ceviche, you can reduce the amount of chili peppers or remove the seeds and membranes to decrease the heat. Conversely, if you enjoy spice, you can add more chili peppers or use spicier varieties.
What to serve with mango salmon ceviche?
This mango salmon ceviche can be served as an appetizer with tortilla chips, plantain chips, or toasted baguette slices. It can also be enjoyed as a light and refreshing main course, perhaps accompanied by a side of rice or a crisp salad. Additionally, you can garnish the ceviche with additional cilantro leaves or avocado slices to enhance the presentation and flavor.
