Mango Salmon Ceviche (Cordova)
It’s been eight years since the first time I tasted this ceviche when Kinsey made it for a girls’ night, and I haven’t stopped thinking about it. The salmon melts in your mouth as the tang from the lime and sweetness from the mango zap your taste buds. I’d never had homemade ceviche, and this recipe has since become a staple.
Ingredients
- 1 pound, or half a fillet, flash-frozen wild salmon, skinned, pin bones removed, cut into ¼-inch cubes
- ¼ cup fresh lime juice (from 2 medium limes)
- 1 teaspoon lime zest
- 4 tablespoons (¼ cup) finely chopped shallot, divided
- 2 tablespoons chopped cilantro
- Kosher salt
- 2 small radishes, very thinly sliced into half moons
- 1 large avocado, cut and diced into ¼-inch pieces
- 1 medium mango, cut and diced into ¼-inch pieces
- 1 tablespoon rice vinegar
- 1 tablespoon minced jalapeño (with seeds); more to taste
- Chili powder (optional)
- Tortilla chips
Instructions
- In a medium bowl, combine salmon, lime juice, and zest, 1 tablespoon shallot, cilantro, and ¾ teaspoon salt. Gently stir to combine. Cover and refrigerate for 30 minutes.
- Meanwhile, in a medium bowl, combine remaining 3 tablespoons shallot with radishes, avocado, mango, vinegar, jalapeño, and ½ teaspoon salt. Cover and refrigerate for 20 minutes.
- Pour off lime juice from salmon mixture.
- Spoon ¼ cup of avocado mixture into each of 4 glasses or coupes. Top with ¼ cup of salmon mixture. Repeat layers, ending with the salmon. Sprinkle chili powder, if using, over the top of each portion and serve with tortilla chips.
Notes
Photo by Kinsey Brown
