Salmon Mango Ceviche
This dish is full of flavour, and packed with heart-healthy omega-3s and plenty of vitamin C.
The No-Cook, No-Bake Cookbook: 101 Delicioius Recipes for When It’s Too Hot to Cook by Matt Kadey
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 3/4 lb sushi grade skinless salmon cut into ½-inch pieces
- 1/3 cup lime juice
- 1/3 cup lemon juice
- 1/3 cup orange juice
- 1 avocado diced
- 1 mango cubed
- 1 large tomato diced
- 1/2 cup red onion finely diced
- 1 jalapeño seeded and minced
- 2 tbsp extra virgin olive oil
- 1/3 cup cilantro chopped
- 1/4 tsp sea salt
- 8 corn or whole wheat tortillas
- Lime wedges for serving
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large resealable food storage bag, combine salmon with citrus juices. Allow to marinate in the refrigerator for a minimum of 4 hours and up to 8, turning the bag a couple times to mix.
- Drain the salmon and discard the liquid. Place the fish in a large bowl and add the avocado, mango, tomato, onion, jalapeno, olive oil, cilantro and salt. Serve on corn tortillas with lime wedges for squirting on top.
