Salmon and mango ceviche. The delicious tangy flavor combines perfectly with the robustness of the salmon, making this dish an irresistible option.
It has its roots in the rich gastronomic tradition of the country, combining fresh and flavorful ingredients.
This delicious recipe merges the freshness of salmon with the tropical sweetness of mango, creating a perfect balance of flavors.
Salmon and Mango Ceviche
Ingredients
1 kilogram of Salmon fillet in cubes
1 Thinly sliced red onion
1 Avocado in cubes
1 Chopped garlic
4 tablespoons of Vegetable oil
1 Mango in pieces
1 Finely chopped green chili
½ Diced bell pepper
½ Cilantro sprig
4 Lemon juice from Pica
Lemon zest
Fresh ginger
Sea salt
1 pinch of Black pepper
Preparation
Step 1 : In a bowl, combine the chopped salmon and vegetable oil, season with salt and pepper to taste. Set aside.
Step 2 : Cut the onion into very thin julienne strips and soak in a bowl of cold water with salt for about 3 minutes.
Step 3 : Drain the water and add the chopped garlic. Set aside.
Step 4 : Grate ginger and lemon to taste over the salmon and mix.
Step 5 : In another container, mix lemon juice with 3 to 4 tablespoons of vegetable oil.
Step 6 : Add the onion, garlic, and lemon-oil mixture to the bowl with the salmon. Let it rest.
Step 7 : Serve cold and garnish with chili, diced bell pepper, avocado, and finely chopped cilantro.
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