Best 6 Mango Salmon Ceviche Recipes
Indulge in the vibrant flavors of Mango Salmon Ceviche, a culinary delight that tantalizes the taste buds with its refreshing and tangy zest. This Peruvian-inspired dish features tender chunks of salmon marinated in a zesty blend of lime juice, cilantro, red onion, and a touch of heat from jalapeño peppers. The vibrant colors of diced mangoes add a tropical twist, creating a visually appealing and flavorful combination. Accompaniments such as crispy tortilla chips, avocado slices, and a sprinkle of cilantro provide the perfect finishing touches to this delectable dish.
**Additional Recipes Included:**
1. **Salmon Ceviche with Avocado and Cucumber Salsa:** This variation incorporates the freshness of avocado and cucumber into a zesty salmon ceviche, creating a light and refreshing dish perfect for a summer gathering.
2. **Shrimp Ceviche with Mango and Coconut:** Seafood lovers will delight in this tropical twist on ceviche, where succulent shrimp is marinated in a tangy blend of lime, mango, and coconut milk. The result is a creamy and flavorful ceviche with a hint of sweetness.
3. **Vegetarian Ceviche with Hearts of Palm and Jicama:** Cater to plant-based preferences with this vibrant vegetarian ceviche. Hearts of palm and jicama provide a satisfying crunch, while a zesty marinade of lime, cilantro, and red onion adds a burst of flavor.
4. **Ceviche Verde with Tomatillos and Green Chiles:** This unique ceviche recipe introduces a green twist with tomatillos and green chiles. The resulting ceviche is tangy, slightly spicy, and bursting with garden-fresh flavors.
5. **Ceviche Mixto with a Trio of Seafood:** Experience the ultimate seafood extravaganza with this ceviche mixto, which combines salmon, shrimp, and octopus in a zesty marinade. The variety of seafood adds depth and complexity to this delightful dish.
MANGO CEVICHE
Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.
Provided by Steven Marshall
Categories Appetizers and Snacks Tapas
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
- Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g
MEXICAN MANGO AND WHITE FISH CEVICHE
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Provided by gem
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g
MANGO SALMON CEVICHE
Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.
MANGO, SALMON AND SHRIMP CEVICHE
One day i got the huge craving of something fresh and healthy couldn't decide of sweet or salty> i came up with the brilliant idea of making ceviche and adding a twist to it by adding mango.
Provided by jerrytini
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. The juice of the limes is to cover the salmon and shrimp, add some sea salt to it. Leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
- cut all vegetables in to small pieces combine them with the cubed mango and avocado. Add salt and pepper to desire.
- After the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. The vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
- serve on a martini glass with tortilla ships.
Nutrition Facts : Calories 470.5, Fat 13, SaturatedFat 1.9, Cholesterol 265.1, Sodium 1131.6, Carbohydrate 61.3, Fiber 15.7, Sugar 22.8, Protein 42.6
SALMON MANGO CEVICHE
A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.
Provided by Christina P.
Categories One Dish Meal
Time 8h20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Marinate salmon in lime juice for at least 8 hours.
- Dice remaining ingredients into a colander to drain.
- Drain salmon and combine with mixture.
- Serve immediately on crackers.
Nutrition Facts : Calories 141.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 29.5, Sodium 47.5, Carbohydrate 20.9, Fiber 2.4, Sugar 11.4, Protein 12.7
TUNA CEVICHE
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Provided by France C
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g
Tips:
- Choose ripe, sweet mangoes: The quality of your mangoes will greatly impact the flavor of your ceviche. Look for mangoes that are firm to the touch, with no bruises or blemishes. The flesh should be a deep yellow-orange color.
- Use fresh, high-quality salmon: Fresh salmon is essential for a delicious ceviche. Look for salmon that is firm and has a vibrant pink color. Avoid salmon that is slimy or has an off odor.
- Cut the fish and mango into small pieces: This will allow the flavors to meld more easily and make the ceviche easier to eat.
- Use a sharp knife: A sharp knife will make it easier to cut the fish and mango into even pieces.
- Marinate the fish and mango for at least 30 minutes: This will allow the flavors to develop and the fish to become more tender.
- Serve the ceviche immediately: Ceviche is best served immediately after it is made. The fish will continue to cook in the marinade, so it is important to serve it while it is still fresh.
Conclusion:
Mango salmon ceviche is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, mango salmon ceviche is sure to be a hit at your next party or gathering.
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