Salmon Mango Ceviche Recipes

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SALMON MANGO CEVICHE



Salmon Mango Ceviche image

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

1/2 lb salmon, diced
3 -4 roma tomatoes
1 small white onion
1 mango (not too ripe)
1 bunch fresh cilantro
2 -3 serrano peppers
10 limes, juice of
whole wheat crackers

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

SHRIMP AND MANGO CEVICHE



Shrimp and Mango Ceviche image

Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup fresh lime juice (8 to 9 limes)
Juice of 1 orange
1 pound jumbo shrimp, peeled, deveined and cut into 1/4-inch dice
1 jalapeño
1/4 cup fresh cilantro, chopped
1/4 cup green olives, chopped
1 mango, diced
1 tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 small red onion, diced
2 cloves garlic, grated
1/3 cup olive oil
1 avocado, diced
Kosher salt and freshly ground black pepper

Steps:

  • Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
  • Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
  • Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
  • When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.

MANGO SALMON CEVICHE



Mango Salmon Ceviche image

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

1 pound skinless wild Pacific salmon, cut into 1/2-inch pieces
1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 mango
1 avocado
1 tart green apple
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Tortilla chips, for serving

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 CEVICHE



Mango Ceviche image

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

3 mangos - peeled, seeded, and diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
½ bunch fresh cilantro, minced
2 limes, juiced (with pulp)

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

MANGO, SALMON AND SHRIMP CEVICHE



Mango, Salmon and Shrimp Ceviche image

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

1/2 lb fresh salmon
1 lb of shell less shrimp
1 big mango
1/2 red onion
4 small tomatoes
1 chile serrano pepper
cilantro, to desire
1 avocado
20 limes

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 CEVICHE



Salmon Ceviche image

Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas. Fresh ingredients are what makes this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

¼ teaspoon white sugar
2 ½ tablespoons sea salt
½ teaspoon chili paste or sauce
¼ cup fresh lime juice
¼ teaspoon fresh ground pepper
¼ teaspoon cumin
¼ cup extra virgin olive oil
1 clove garlic, minced
¼ cup minced red onion
1 ripe tomato, finely diced
2 tablespoons minced fresh cilantro
1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
1 avocado, sliced

Steps:

  • In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
  • To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 5.9 g, Cholesterol 44.6 mg, Fat 22.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 3.7 g, Sodium 2252.8 mg, Sugar 1.5 g

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