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Salmon Ceviche with Mango

Blossom Lady
Jun 01, 2022 07:48 AM
Salmon Ceviche with Mango

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 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
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
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