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Salmon ceviche
A raw fish dish with a delightful tartness balanced by sweet mangoes. Chilies give ceviche a nice kick.
Course
Appetizer, Main Course
Cuisine
Peruvian
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
300 to 400
grams
salmon fillet
skinless
juice of four limes
divided
2
teaspoons
salt
divided
3 to 4
bird's eye chilies
1
large
red onion
1
large
ripe mango
1 to 2
tablespoons
chopped dill
1 to 2
tablespoons
chopped cilantro
Instructions
Rinse the salmon fillet well and dry with paper towels.
Slice the fish thinly.
Place the sliced salmon in a non-reactive bowl (not aluminum), pour in half of the lime juice and add half of the salt, and toss well.
Thinly slice the chilies (discard the seeds for less heat).
Peel, halve and thinly slice the red onion.
Cut the mango, discard the stone, and thinly slice the flesh.
Squeeze the salmon to remove the liquid.
Transfer the salmon to a clean bowl, pour in the remaining lime juice, add the remaining salt and toss well.
Add the rest of the ingredients and toss thoughly.
Serve the salmon ceviche immediately.