Mango Salmon Ceviche
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
If you’re trying to beat the heat, this refreshing and simple Mango Salmon Ceviche will quench your cravings!
In its simplest form, ceviche is a seafood dish featuring raw fish marinated in citrus juice, tossed with vibrant fruits and veggies, and served with chips for dipping.
Don’t let the idea of eating raw fish intimidate you. The unique thing about ceviche is that although the fish is never cooked with a traditional heat source, it’s actually safe for consumption thanks to a chemical reaction that occurs during the marinating process.
While ceviche can be made with different kinds of seafood, like scallops or shrimp, this recipe features salmon for an extra boost of healthy omega-3s. It’s the perfect fish to complement the tropical mangos from Heinen’s Produce Department.
Why You’ll Love This Recipe
- You can use fresh or frozen salmon. If you don’t have fresh salmon on-hand and don’t have time to stop by Heinen’s seafood counter, you can use frozen salmon instead. Heinen’s has delicious and high quality wild caught Sockeye salmon fillets in the Seafood Department freezers. Simply thaw the fillets ahead of when you plan to make this recipe.
- It requires no cooking. Just like a traditional sushi roll, the salmon in this ceviche is uncooked, so you don’t have to light the oven or turn on the stove. The salmon will “cook” through a chemical reaction that occurs as it marinades in the lime juice.
- There’s many ways to enjoy it. While ceviche is often enjoyed as a dip, it can be served in a variety of ways. Try it on top of salad greens or as a side to a protein.
Mango Salmon Ceviche
Servings: 4
Ingredients
- 1 lb. Heinen’s frozen wild caught Sockeye salmon fillets, thawed
- Juice of 6 limes
- 1 small red onion, thinly sliced
- 1 mango, peeled and diced
- 1 avocado, diced
- 1 jalapeño, seeded and minced
- ½ cup fresh cilantro, chopped
- 1 Tbsp. Heinen’s extra virgin olive oil
- Sea salt, to taste
Instructions
- In a glass bowl, stir together the salmon and lime juice. Marinate in the refrigerator for 1 hour to “cook” the salmon.
- Once “cooked,” transfer the salmon and lime juice to a large, clean bow. Stir in the onion, mango, avocado, jalapeño, cilantro, oil, and salt. Enjoy as a side, over salad greens, or with tortilla chips!
