Simply Delicioso

Salmon Ceviche with Mango Serves 6 to 8 Ceviche is a great light dinner or starter that is made without the oven or stovetop; in fact, you stir it together in one dish, let it marinate for an hour, and there you have it, an instant healthy meal. I like to mix flavors from all over the world in my ceviche, and I have been especially influenced by the fish dishes of Southeast Asia and Japan. 4 6-ounce skinless 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 1/2 cup mirin 1 red onion, halved and thinly sliced 1 mango, peeled, fruit cut off of the seed and diced 2 to 3 jalapenos (depending on how spicy you like your ceviche), sliced into rings, seeds removed 3/4 cup fresh cilantro leaves Tortilla chips, plantain chips, or canchita, for serving 1. 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 refrigerate until you're ready to serve or up to 1 hour. 2. Just before serving, stir the soy sauce, mirin, onion, mango, jalapenos, and cilantro into the salmon. Toss to coat and serve immediately with the tortilla chips, plantain chips, or canchita.Hoffmann, Ingrid is the author of 'Simply Delicioso', published 2008 under ISBN 9780307347343 and ISBN 0307347346.