Simple yet satisfying– a ceviche is the perfect week-night dinner if you’re craving something light and refreshing,but still packs a punch in flavour.
Besides salmon,the traditional ceviche consists of mainly raw pieces of seafood ( fatty fish like the talapia and tuna; or fresh uncooked shrimps), stirred together with lime or orange juice and other seasonings just before serving. The acid from the citrus fruits basically ‘cooks’ the seafood, making it safe for consumption.
The dish is native to the Central and South American cultures, hence the addition of mangoes would be a no-brainer ingredient to add a delightful twist to the tastebuds.
Ceviche tastes best if chilled and eaten immediately, so don’t let it sit too long!
- 4 skinless raw salmon fillets, cut into small cubes
- 1 cup fresh orange juice (from about 2 large oranges)
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/2 cup fresh lime juice (from about 4 limes)
- 1/2 cup soy sauce
- 1 red onion, halved and thinly sliced
- 1 mango, peeled, fruit cut off of the seed and diced
- 2 to 3 birds’ eye chillies(depending on how spicy you like your ceviche), sliced into rings, seeds removed
- 3/4 cup fresh cilantro leaves
Place the salmon in a medium bowl and mix with the orange, lemon, and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the salmon, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerateÂ until youâ€™re ready to serve or up to 1 hour.Just before serving, stir the soy sauce, mirin, onion, mango, chillies, and cilantro into the salmon. Toss to coat and serve immediately. You can eat it straight from the bowl or scoop it up on a crunchy element,such as tortilla chips or banana chips.-MYNEWSHUB.CC