The level of spiciness can be controlled in two ways. First, by reducing the amount of chilies or, second, by scraping off and discarding the seeds of the chilies before tossing with the fish.To avoid health risks, choose the freshest fish available and serve the ceviche immediately.
Course Appetizer, Main Course
Keyword Chilies, Mangoes, Salmon
Prep Time 15minutes
Cook Time 0minutes
Total Time 15minutes
Author Connie Veneracion
300 to 400gramssalmon filletskinless
juice of four limesdivided
3 to 4bird's eye chilies
1 to 2tablespoonschopped dill
1 to 2tablespoonschopped cilantro
Rinse the salmon fillet well and dry with paper towels.
Slice the fish thinly.
Place the sliced salmon in a non-reactive bowl (not aluminum), pour in half of the lime juice and add half of the salt, and toss well.
Thinly slice the chilies (discard the seeds for less heat).
Peel, halve and thinly slice the red onion.
Cut the mango, discard the stone, and thinly slice the flesh.
Squeeze the salmon to remove the liquid.
Transfer the salmon to a clean bowl, pour in the remaining lime juice, add the remaining salt and toss well.
Add the rest of the ingredients and toss thoughly.
Serve the salmon ceviche immediately.
Connie Veneracion's Salmon Ceviche https://renaissance.mom/salmon-ceviche/ August 1, 2021