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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? So here we are and that is what I find so fun about cooking, finding my own unique twist on the classic recipes! 🤗
What You’ll Love About Salmon Ceviche
You are going to fall in love with this Salmon Mango Ceviche with Crispy Rice Paper. 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 the Salmon Ceviche
🥥 Mix coconut milk, sesame oil, lemon zest, fish sauce and tamari.
🍣 In a bowl, combine fish, onion, cucumber, sesame seeds, mango, Serranos, scallions and cilantro.
🥣 Pour sauce over mixture and let that marinate for about 20 minutes
🍛 Preheat pan with oil. Fry the rice paper until fluffy, drain excess oil and enjoy!
Substitutions and Variations for Salmon Ceviche
- While the rice paper is delicious, you can switch it out for chips, tostadas, crackers or just eat is right out of the bowl.
- If you can’t find atauflo mangos, switching it with regular mango is fine.
- Serrano peppers can be switched out for jalapeños if you can’t find them or if you want a more mild heat. You can always deseed the jalapeño if you just want that extra pop of flavor with no heat.
- If you like this but you’re looking for a small bite appetizer, try on this recipe!
- 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.
Similar Recipes
Common Questions
‘Sushi-grade’ fish is the term given to fish that shows it is safe to prepare and eat raw. It has been kept at a certain temperature for an amount of time that makes it safe to eat raw. Just make sure you are buying the correct salmon before eating it raw.
This really 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.
I do not recommend that.
Just make sure that it’s ripe enough and this website has a great tutorial with pictures and videos.
Salmon Ceviche
Ingredients
- 8 oz sushi grade salmon, small chop
- 2 ataulfo mangos, small cube
- 2-3 persian cucumbers, small chop
- 1/4 red onion, thinly sliced
- 1-2 serranos, thinly sliced
- 3 scallions, green part, chopped
- Cilantro to taste
- 1 tbsp black sesame seeds
- 1 tbsp toasted sesame seeds
- 2 large lemons, juice
- 2 tsp sesame oil
- 1/3 cup light coconut milk
- 1 tbsp tamari or soy sauce
- 1/2 tsp fish sauce
- 6-8 rice paper wrappers
- Avocado oil
- Salt & pepper to taste
Instructions
- Mix the coconut milk, sesame oil, lemon zest and juice, fish sauce and tamari
- Add the fish, onion, cucumber, sesame seeds, mango, serranos, scallions and cilantro to a bowl
- Add the sauce on top and marinate 20 minutes
- Preheat a pan with oil until the bottom of your wooden spoon bubbles. Fry your rice paper until puffy, remove excess oil and enjoy
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
