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The Spruce Eats / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
218 | Calories |
9g | Fat |
17g | Carbs |
17g | Protein |
Nutrition Facts | |
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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. |
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
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4 (6-ounce) skinless salmon fillets, cut into small cubes
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1 cup freshly squeezed orange juice, from about 2 large oranges
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1/2 cup freshly squeezed lemon juice, from about 3 large lemons
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1/2 cup freshly squeezed lime juice, from about 4 large limes
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1/2 cup soy sauce
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1/2 cup mirin
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1 medium red onion, thinly sliced
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1 medium mango, peeled and diced
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2 to 3 small jalapeños, finely diced, seeded for less heat
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3/4 cup fresh cilantro leaves
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Tortilla or plantain chips, for serving
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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Place salmon in a medium bowl and gently toss with the orange, lemon, and lime juices.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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Drain the salmon, discarding the marinade, and pat it dry with paper towels.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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Just before serving, mix together the soy sauce, mirin, onion, mango, jalapeños, and cilantro in a small bowl.
The Spruce Eats / Diana Chistruga
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Pour the mixture over the salmon.
The Spruce Eats / Diana Chistruga
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Toss to coat, transfer to a decorative bowl, if you like, and serve immediately with the tortilla chips or plantain 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.