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.
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