Salmon Ceviche with Mango

Light, flavorful dish, this tasty appetizer looks wonderful in small bowls or martini glasses. The flavor of salmon is perfect with cucumber and mango, but be sure to use fresh fish for this dish. Perfect when eaten on hot summer days. Fresh, delicious and low calorie appetizer!

Salmon Ceviche with Mango Recipe

Salmon Ceviche with Mango

By Olya Sandstrom Published: April 18, 2013

  • Yield: 2 Servings
  • Cook: 30 mins

Light, flavorful dish, this tasty appetizer looks wonderful in small bowls or martini glasses. The flavor of salmon is perfect with …

Ingredients

Instructions

  1. Remove the skin from the salmon, rinse and pat dry. Peel the mango and cucumber, cut lengthwise into two pieces and with a spoon remove core with seeds. Cut the salmon, cucumber halves and the pulp of mango into small cubes. Finely chop the chili, mint and coriander leaves. Mix everything in a bowl, add salt, zest and lime juice, stir again and leave in refrigerator for 10 minutes. Garnish with cilantro or mint leaf.

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