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SALMON AND MANGO CEVICHE
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- 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
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.
