Salmon & mango ceviche

Salmon & mango ceviche


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Salmon is one of the best sources of omega-fatty acids. It also provides valuable minerals, while fresh salmon in particular supplies copious amounts of niacin.

Janet Mitchell

Serves: 4 

  • 250g fresh salmon fillet, cubed, or reduced-salt canned salmon
  • 1-2 tablespoons lime juice
  • Salt
  • 2 teaspoons grated lime zest
  • 1 large firm mango, cubed
  • 1 large avocado, diced
  • 1 green chilli, seeded and chopped
  • 4 spring onions, sliced
  • 1/4 cup fresh coriander leaves
  • 1 tablespoon capers, rinsed
  • 1/2 small cos lettuce
  • 2 whole pita bread, split, cut into quarters and oven-crisped

Preparation:20min  ›  Extra time:4hours30min  ›  Ready in:4hours50min 

  1. If using fresh salmon, combine with 1 tablespoon lime juice and a pinch of salt in a small bowl. Cover and put aside in a cool place for 3 to 4 hours, then drain. If using canned salmon, drain, break into large chunks and keep refrigerated.
  2. Combine the marinated or canned salmon with 1 tablespoon lime juice, the lime zest, mango, avocado, chilli, spring onions, coriander leaves and capers. Fold everything together gently and chill for 30 minutes. Serve with the lettuce leaves and the pita bread.

Did you know?

Canned salmon – with its calcium-rich bones and omega-3 fatty acids – is particularly valauable in the diet of older people.

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