Salmon-Mango Ceviche

Salmon-Mango Ceviche
Staff Writer
Salmon-Mango Ceviche
Matt Kadey

Salmon-Mango Ceviche

Popular in Central and South American cuisine, ceviche is a method of "cooking" seafood by letting it marinate in citrus juices. Besides salmon, suitable swimmers include tuna, bay scallops, halibut, shrimp, and red snapper, but it's always best to query your fishmonger about the freshest catch of the day.

4
Servings
225
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Pounds skinless salmon, cut into 1/2-inch pieces
  • 1/3 Cup lime juice
  • 1/3 Cup lemon juice
  • 1/3 Cup orange juice
  • 1 medium-sized avocado, peeled, pitted, and diced
  • 1 medium-sized mango, peeled, pitted, and diced
  • 1 large tomato, diced
  • 1/2 Cup finely diced red onion
  • 1 jalapeño, seeded and minced
  • 2 Tablespoons extra-virgin olive oil
  • 1/3 Cup chopped cilantro
  • 1/4 Teaspoon sea salt
  • Eight 6- to 8-inch corn tortillas
  • 1 lime, sliced into wedges

Directions

In a large zip-top food storage bag, combine the salmon with the citrus juices. Let marinate in the refrigerator for a minimum of 4 hours and up to 8 hours, turning the bag a couple of times to mix.

Then, drain the salmon and discard the liquid. Put the fish in a large bowl and add the avocado, mango, tomato, onion, jalapeño, olive oil, cilantro, and salt. Stir gently to combine. Serve on corn tortillas with lime wedges for squirting on top.

Nutritional Facts

Total Fat
12g
17%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
76mg
25%
Carbohydrate, by difference
6g
5%
Protein
24g
52%
Vitamin A, RAE
14µg
2%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
12mg
1%
Choline, total
2mg
0%
Folate, total
12µg
3%
Iron, Fe
6mg
33%
Magnesium, Mg
32mg
10%
Niacin
6mg
43%
Phosphorus, P
259mg
37%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
305mg
20%
Water
116g
4%
Zinc, Zn
2mg
25%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.