Salmon Ceviche with Mango and Hot Pepper
8 servings
30 minutes
Ceviche made from salmon with mango and spicy pepper is a vibrant dish of Peruvian cuisine, infused with freshness and exotic notes. The origins of ceviche date back to ancient times when Peruvians marinated fish in the juice of local citrus fruits, revealing a unique cooking method to the world. This recipe combines the tenderness of salmon, the sweetness of mango, and the spiciness of chili to create a harmony of flavors. Lime adds freshness while cilantro fills it with aroma. The dish is perfect for a summer aperitif served in martini glasses where the ingredients are fully revealed. Served chilled, it awakens appetite and refreshes the senses. Suitable for both exquisite dinners and friendly gatherings, adding a touch of exoticism.
1
Cut the salmon fillet into cubes and marinate in the juice of 3 limes for 15 minutes.
- Atlantic salmon fillet: 400 g
- Lime: 3 pieces
2
Peel the mango and cut it into cubes. Peel the cucumbers, scoop out the seeds with a teaspoon, and cut them into cubes.
- Mango: 1 piece
- Cucumbers: 2 pieces
3
Remove the seeds from the chili pepper. Slice it thinly.
- Red chili pepper: 1 piece
4
Chop the coriander finely.
- Fresh cilantro (coriander): 1 bunch
5
Mix all the ingredients (take 1 teaspoon of chopped chili pepper, and 100 g of chopped coriander). Distribute into martini glasses. Combine the ingredients no less than 5 minutes before serving to allow the flavors to blend.
- Red chili pepper: 1 piece
- Fresh cilantro (coriander): 1 bunch
