Mango Salmon Ceviche Recipes

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.

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

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.

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.