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Salmon Mango Ceviche

Salmon Mango Ceviche Recipe

A friend of mine developed this recipe while trying to copy the ceviche from his favorite restaurant in the Rio Grande Valley. This is just perfect for an appetizer or a light summer meal, and tastes great with a bottle of Dos Equis! Make a lot because it's yummy the next day, too.
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Prep Time 8 hrs
Cook Time 20 mins
Course Appetizer
Cuisine Peruvian
Calories 141.5 kcal

Ingredients
  

  • 1/2 lb salmon, diced
  • 3 -4 roma tomatoes
  • 1 small white onion
  • 1 mango (not too ripe)
  • 1 bunch fresh cilantro
  • 2 -3 serrano peppers
  • 10 limes, juice of
  • whole wheat crackers

Instructions
 

  • Marinate salmon in lime juice for at least 8 hours.
  • Dice remaining ingredients into a colander to drain.
  • Drain salmon and combine with mixture.
  • Serve immediately on crackers.

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Nutrition

Serving: 162gCalories: 141.5kcalCarbohydrates: 20.9gProtein: 12.7gFat: 2.3gSaturated Fat: 0.4gCholesterol: 29.5mgSodium: 47.5mgFiber: 2.4gSugar: 11.4g
Keyword Brunch, Easy, Healthy, Low Cholesterol, Mexican, No-Cook, One-Dish Meal, Refrigerator, Spicy, Summer, Vegetable
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