My first salmon Ceviche… To make and to eat. I was rather impressed. While this was based on the referenced recipe, I added my own variations and ingredients. The salmon ceviche is very adaptable to many different ingredients. So have fun!
Based on: thespruceeats.com / Salmon Ceviche with mango
Remember, you can add whatever are the ingredients you have on hand or did you have a fanciful.
Salmon ceviche: Marinating Sauce
(4-5 servings)
The citric juices “cook” the salmon.
- (Optional) Orange juice ½ C
- Lemon juice 1/4C (use more if not using lime juice)
- (Optional) lime juice 1/4C
- Cut salmon fillet into cubes and toss into marinating sauce.
- cover. Refrigerate 20mins (do not over marinate or it will become mushy)
- Drain, discard marinate. Pat salmon dry. (If not using immediately, cover, refrigerate till you are ready to serve / up to1hr)
Other Ingredients
Toss tog., incl. “cooked” salmon
- Mango – diced
- Cilantro – roughly chopped
- Chillies (opt) – finely diced if hot
- Onions – finely sliced
- Cucumber – diced
- Cauliflower florets – toasted (opt)
- Tomatoes – diced
- Any other ingredients you like
- SAUCE
- Soy sauce 1/4C
- Mirin 1/4C
Tip: can also serve with toast or chips
