Salmon Mango Ceviche

Delicately cooked with the acid from fresh lime juice, my ceviche recipe has a variety of fresh veggies for a light, cool and refreshing meal perfect as a summer dinner or as a light appetizer for a group. My Salmon Mango Ceviche recipe is a cross between a composed salad and a traditional ceviche. Mango, cucumbers, avocados, and tomatoes make a delicious base for the ceviche and will have you making this recipe again and again.

Ingredients in Salmon Mango Ceviche

• Salmon: For food safety reasons, be sure to use ‘previously frozen’ salmon. Extreme cold will kill the bacteria and parasites that some fish can carry.
• Lime Juice: The acid in the citrus cures the meat and adds amazing flavor to the ceviche.
• Herbs and Greens: I use cilantro in the ceviche and serve the dish on a bed of salad greens.
• Fruits and Veggies: Mangos, cucumbers, tomatoes, avocados, red onions, and jalapenos. This ceviche has great flavors and texture.
• Seasonings: Only salt and pepper are needed to make this delicious recipe.

Here is my Salmon Mango Ceviche recipe:

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4.41 from 5 votes

Salmon Mango Ceviche

Delicately cooked with the acid from fresh lime juice, my ceviche recipe has a variety of fresh veggies for a light, cool and refreshing meal perfect as a summer dinner. My Salmon Mango Ceviche recipe is a cross between a composed salad and a traditional ceviche. Mango, cucumbers, avocados, and tomatoes make a delicious base for the ceviche and will have you making this recipe again and again.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

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Course: Seafood

Cuisine: Peru

Keyword: ceviche, mango, salmon

Servings: 4

Calories: 299kcal

Ingredients

• 1 Pound Salmon Sushi Grade, 1/2-inch dice *See Safety Notes*
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Cup Cherry Tomatoes Halved
• 1/3 Cup Lime Juice
• 1 Cup Cucumber 1/2-inch dice
• 1 Mango 1/2-inch dice
• 1 Avocado 1/2-inch dice
• 1 Jalapeno Seeds removed, finely diced
• 1/2 Cup Red Onion Diced
• 1 Cup Cilantro Chopped

Garnish

• Salad Greens
• Tortilla Chips

Instructions

• Combine all ingredients, stir well and refrigerate for 45 minutes to an hour
• Serve over a bed of fresh greens with tortilla chips

Nutrition Facts

Salmon Mango Ceviche

Amount Per Serving

Calories 299 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Cholesterol 62mg21%

Sodium 643mg28%

Potassium 1086mg31%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 10g11%

Protein 25g50%

Vitamin A 1192IU24%

Vitamin C 46mg56%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Is Ceviche Safe to Eat?

NOTES ON RAW FISH AND FOOD SAFETY:

*Always use ‘sushi-grade salmon’ or fish that has been previously frozen when making ceviche. Eating raw fish has its risks and although cooking with lime juice changes the texture, it doesn’t kill all of the bacteria or parasites that fish can carry. The only thing that kills the bacteria and parasites is temperature, either extreme cold or heat. So, for your safety, only use fish that you have purchased from a reputable vendor. I’m not a doctor or scientist, so if you have doubts about food safety, skip this recipe, there are plenty of other ways to eat salmon!

Thanks for visiting my Food Blog. I hope you enjoy my Salmon Mango Ceviche recipe. Please come back again soon! Bon appetit, Steven