Salmon Mango Ceviche Recipes

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SALMON MANGO CEVICHE

A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.

Provided by Christina P.

Categories     One Dish Meal

Time 8h20m

Yield 4-8 serving(s)

Number Of Ingredients 8



Salmon Mango Ceviche image

Steps:

  • Marinate salmon in lime juice for at least 8 hours.
  • Dice remaining ingredients into a colander to drain.
  • Drain salmon and combine with mixture.
  • Serve immediately on crackers.

Nutrition Facts : Calories 141.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 29.5, Sodium 47.5, Carbohydrate 20.9, Fiber 2.4, Sugar 11.4, Protein 12.7

1/2 lb salmon, diced
3 -4 roma tomatoes
1 small white onion
1 mango (not too ripe)
1 bunch fresh cilantro
2 -3 serrano peppers
10 limes, juice of
whole wheat crackers

MANGO SALMON CEVICHE

Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12



Mango Salmon Ceviche image

Steps:

  • Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  • Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  • Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.

1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

SALMON CEVICHE

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13



Salmon Ceviche image

Steps:

  • In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  • To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

SALMON CEVICHE

So delicious and so healthy! This is an awesome appetizer for all year round, but would also make an incredible light lunch or dinner. Being healthy never tasted so good!

Provided by Heather Christo

Categories     < 15 Mins

Time 15m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 11



Salmon Ceviche image

Steps:

  • Add the chopped cucumber to a medium bowl.
  • Add the mango and avocado to the bowl.
  • Add the minced jalapeno and minced cilantro.
  • Add the lime zest and the juice of the lime.
  • Add the sesame seeds and the sesame oil.
  • Dice the salmon (make sure you remove the skin and bones first!).
  • . Mix everything together until well combined.
  • Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.).
  • Serve with rice crackers or cucumber slices.

Nutrition Facts : Calories 147.9, Fat 8.9, SaturatedFat 1.4, Cholesterol 17, Sodium 20.2, Carbohydrate 8.9, Fiber 2.4, Sugar 5.3, Protein 9.5

1/2 lb raw fresh wild salmon
1/2 an English cucumber, diced
1/2 large mango, peeled and diced
1/2 large avocado, peeled and diced
1/2 jalapeno, minced
2 tablespoons cilantro, minced
1 lime, juice of
1 lime, zest of
1 tablespoon sesame seeds
1 tablespoon sesame oil
2 teaspoons black sesame seeds

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