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This Salmon Ceviche with crispy rice paper blossoms is soooo good! There is something about combining mango, coconut and salmon that just tastes wonderful! This is neither Mexican nor Peruvian. But hey, ceviche is all about marinated raw fish, right?
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What You’ll Love About Salmon Ceviche
You are going to fall in love with this Salmon Mango Ceviche. It has a vibrant mix of flavors and textures that will blow you away! The creamy sauce with coconut milk, mixed with all the delicious other goodies, adds a luxurious base to the salmon. When you top it with salsa macha, juicy mangos, crispy cucumbers and the pop of spice from the Serrano peppers, it puts this recipe over the top! And the little cherry 🍒 on top, the way the crispy rice paper blossoms when you drop it in the oil is fun to watch.
How to Prepare
Chop and Zest
- Lemons: 2, zest of 1 and juice of both
- Sushi Grade Salmon: 8 oz, small chop
- Red Onion: ¼ cup, thinly sliced
- Persian Cucumbers: 2-3 small chop
- Ataulfo Mangos: 2, small cube
- Serranos: 1-2, thinly sliced, desse
- Scallions: 3, green part only, chopped
- Cilantro: chopped, to taste
Gather
- Light Coconut Milk: ⅓ cup
- Sesame Oil: 2 tsp
- Fish Sauce: ½ tsp
- Tamari or Soy Sauce: 1 tbsp
- Black Sesame Seeds: 1 tbsp
- Toasted Sesame Seeds: 1 tbsp
- Salt & Pepper
Rice Paper Blossoms
- Rice Paper Wrappers: 6-8
- Avocado Oil: for frying
Substitutions
- Crispy Rice Blossoms → While the rice paper is delicious, you can switch it out for chips, tostadas, crackers or just eat the Salmon Ceviche right out of the bowl.
- Atauflo Mango → If you can’t find atauflo mangos, switching it with regular mango is fine.
- Serrano peppers → You can use jalapeños instead. If you are looking for a less heat, deseed the jalapeño.
- Salsa Macha → You can add salsa macha or chili crisps in this if you want and extra pop!
🔥Chef Nadia’s Tip🔥
Make sure your mango is ripe, but not too ripe! The perfect mango has skin that gives a little when pressed softly. If it is too mushy, the mango is over-ripe.
The Perfect Pairings
A nice fresh Cucumbertini will pair incredibly well with this Salmon and Tuna Crudo sauce. For your main a Peppercorn Steak with a crisp Arugula Fennel Salad is a great option. To finish out your night some caramelized Amaretto Peaches will be light and refreshing.
Salmon Ceviche: Questions Answered
‘Sushi-grade’ fish is the term given to fish to shows it is safe to prepare and then eat raw. It is extra fresh and has been kept at a certain temperature long enough that it is safe to eat raw, make sure you are buying the correct salmon before eating it raw.
This is a recipe that should be enjoyed the day you make it. It will still be safe to eat the next day in the fridge but store it in an airtight container but the texture won’t be the same.
No, that would definitely not taste good.
Make sure that the mangos are ripe, then head over to this website, it has a great tutorial with pictures and videos.
Salmon Ceviche
Equipment
- small bowl
- large bowl
- Skillet
- tongs
- paper towels
Ingredients
Sauce
- ⅓ cup light coconut milk
- 2 tsp sesame oil
- 2 lemons, zest of 1 and juice of both
- ½ tsp fish sauce
- 1 tbsp tamari, or soy sauce
Ceviche
- 8 oz sushi grade salmon, small chop
- ¼ cup red onion, thinly sliced
- 2-3 persian cucumbers, small chop
- 2 ataulfo mangos, small cube
- 1-2 serranos, thinly sliced, deseed if you want no heat
- 3 scallions, green part only, chopped
- cilantro, chopped, to taste
- 1 tbsp black sesame seeds
- 1 tbsp toasted sesame seeds
- salt & pepper, to taste
Rice Paper Blossoms
- 6-8 rice paper wrappers
- avocado oil, for frying
Instructions
- In a small bowl, mix the coconut milk, sesame oil, lemon zest, lemon juice, fish sauce and tamari.
- To a large bowl, mix the salmon, red onion, cucumber, mango, serranos, scallions, cilantro and both sesame seeds.
- Add the sauce on top and five everything a good mix. Taste and add salt and pepper if you'd like. Let marinate for 20 minutes.
- While your Salmon Ceviche marinates, preheat a pan with oil until the bottom of your wooden spoon bubbles. Add the rice paper to the oil until puffy and remove. Wipe off excess oil.
- Serve the crispy rice paper blossoms along side your Salmon Ceviche and enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the coconut milk sweetened?