Salmon Ceviche
You are going to fall in love with this Salmon Mango Ceviche. The creamy sauce with coconut milk and mixed with delicious other goodies adds a luxurious base to the salmon. When you top it with salsa match, juicy mangos, crispy cucumbers and the spice of the Serrano peppers it just puts it over the top!
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!
Nutrition
Calories: 324kcal, Carbohydrates: 43g, Protein: 17g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 518mg, Potassium: 708mg, Fiber: 5g, Sugar: 17g, Vitamin A: 1388IU, Vitamin C: 93mg, Calcium: 101mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.