SALMON AND MANGO CEVICHE

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Servings 4 Servings

Ingredients

  • 2 lbs. chopped salmon fillet or cut into thin slices
  • 1 tsp Salt
  • ½ cup lemon juice
  • 1 cup mango juice
  • ¼ cup cilantro
  • ¼ cup minced onion, white or red onion
  • ¼ cup chopped green, red, and yellow bell pepper
  • ½ cup chopped ripe mango, optional
  • Salt to taste

Instructions 

  • In a glass mold, add the chopped salmon fillet with the salt, lemon juice and leave it in the refrigerator to rest for 15 minutes.
  • Then add the mango juice and the rest of the ingredients, cover it and leave it in the refrigerator until serving time.
  • Serve cold accompanied with salad, fried plantains, on a bed of ripe avocado or simply by itself in a glass.
Course: Fish & Seafood

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