Salmon Ceviche With Mango

By
Brett Moore
Brett Moore
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/23
Salmon ceviche with mango

The Spruce Eats / Diana Chistruga

Prep: 40 mins
Cook: 0 mins
Marinate Time: 20 mins
Total: 60 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
218 Calories
9g Fat
17g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 218
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 43mg 14%
Sodium 747mg 32%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Total Sugars 13g
Protein 17g
Vitamin C 38mg 190%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 482mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Try this out-of-the-ordinary ceviche twist—salmon with mango and jalapeños. The salmon never sees heat but rather is "cooked" in acidic juices. In this instance, it's a delicious blend of fresh orange, lemon, and lime juices. Mixed with soy sauce and mirin, a Japanese rice wine, it has an Asian twist that pairs perfectly with the fresh salmon. Red onion adds crunch, mango adds sweetness, and jalapeños add heat. Cilantro adds a nice touch of freshness.

This ceviche has a wonderful flavor and is a perfect appetizer served with tortilla or plantain chips for scooping. Serve it at your next gathering for a refreshing and delicious snack, or include it as part of a summertime lunch or dinner. Pair ceviche with a crisp, fruity white wine like sauvignon blanc or a light beer.

Ingredients

  • 4 (6-ounce) skinless salmon fillets, cut into small cubes

  • 1 cup freshly squeezed orange juice, from about 2 large oranges

  • 1/2 cup freshly squeezed lemon juice, from about 3 large lemons

  • 1/2 cup freshly squeezed lime juice, from about 4 large limes

  • 1/2 cup soy sauce

  • 1/2 cup mirin

  • 1 medium red onion, thinly sliced

  • 1 medium mango, peeled and diced

  • 2 to 3 small jalapeños, finely diced, seeded for less heat

  • 3/4 cup fresh cilantro leaves

  • Tortilla or plantain chips, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for salmon ceviche with mango recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Place salmon in a medium bowl and gently toss with the orange, lemon, and lime juices.

    Salmon in a medium bowl with the orange, lemon, and lime juices

    The Spruce Eats / Diana Chistruga

  3. Cover and refrigerate for at least 20 minutes or up to 1 hour. Don't leave the salmon in the marinade for too long or the fish will become mushy.

    Salmon with citrus juice in a bowl covered with plastic wrap

    The Spruce Eats / Diana Chistruga

  4. Drain the salmon, discarding the marinade, and pat it dry with paper towels.

    Drain the salmon, discarding the marinade, and pat it dry with paper towels

    The Spruce Eats / Diana Chistruga

  5. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.

    Salmon in a bowl covered with plastic wrap

    The Spruce Eats / Diana Chistruga

  6. Just before serving, mix together the soy sauce, mirin, onion, mango, jalapeños, and cilantro in a small bowl.

    Mix together the soy sauce, mirin, onion, mango, jalapeños, and cilantro in a small bowl

    The Spruce Eats / Diana Chistruga

  7. Pour the mixture over the salmon.

    Salmon ceviche with mango in a bowl

    The Spruce Eats / Diana Chistruga

  8. Toss to coat, transfer to a decorative bowl, if you like, and serve immediately with the tortilla chips or plantain chips.

    Salmon ceviche with mango and chips

    The Spruce Eats / Diana Chistruga

Recipe Variations

  • Add diced avocado for a creamy texture and green color.
  • If you don't like cilantro, swap the herb for fresh chives.

Tips

  • Even though the salmon is "cooked" with the citrus juice, because no heat is applied, foodborne illness is still a concern. Use the freshest, best-quality fish you can find for ceviche, and prepare and eat it as soon as possible. This will decrease your risk of contamination and produce the most delicious results.
  • To make the sliced onion a little less intense, soak in cool water for about 30 minutes. Drain well and dry before adding to the ceviche.

Recipe Tags: