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.
- 4 (6-ounce) skinless salmon fillets, cut into small cubes
- 1 cup fresh orange juice (from about 2 large oranges)
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/2 cup fresh lime juice (from about 4 limes)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 red onion, halved and thinly sliced
- 1 mango (peeled, fruit cut off of the seed and diced)
- 2 to 3 jalapeños diced small (depending on how spicy you like your ceviche, remove seeds)
- 3/4 cup fresh cilantro leaves
- Tortilla chips or plantain chips, for serving
Gather the ingredients.
Place the salmon in a medium bowl and gently toss with the orange, lemon, and lime juices.
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.
Drain the salmon, discarding the marinade, and pat it dry with paper towels.
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.
Just before serving, mix together the soy sauce, mirin, onion, mango, jalapeños, and cilantro in a small bowl.
Pour the mixture over the salmon.
Toss to coat, transfer to a decorative bowl, if you like, and serve immediately with the tortilla chips or plantain chips.
- Even though the salmon is "cooked" with the citrus juice, because no heat is applied, food-borne 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.
- Add diced avocado for a creamy texture and green color.
- If you don't like cilantro, swap the herb for fresh chives.