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
By 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
- 250 g salmon
- half of a ripe mango
- 1 medium cucumber
- bunch of cilantro and mint leaves
- half of the chili pepper without seeds
- 1 large lemon (juice and zest)
- salt
Instructions
- 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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