Although this post comes at the tail end of mango season in the United States, hopefully you can find imported mangoes in your market as it’s the highlight of this ceviche recipe. The mango is an aromatic fruit that is part of the cashew family and a solid source of antioxidants, fiber and vitamin C. Mangoes have immune boosting properties and are beneficial for digestive health. You can use any type of fresh salmon that you like, but make sure it’s sushi quality. Although the bath in citrus juice is considered to cure or “cook” the fish, fresh fish is still best. In addition to the mango, I added chunks of avocado and green apple to my ceviche. Finished with chopped cilantro leaves and an extra splash of sesame oil, this is a delicious dish!
Combine the salmon with the orange, lemon and lime juice in a large bowl, making sure the salmon is fully submerged. Cover with plastic wrap and refrigerate for about 30 minutes to 1 hour.
In another large bowl combine the rice vinegar, sesame oil and sugar. Drain the salmon, reserving 1/4 cup of the citrus juice. Add the salmon and reserved citrus juice to the vinegar mixture and gently toss. Add the mango, avocado and apple cubes and gently fold into the ceviche. Season with salt and top with the chopped cilantro. Add another drizzle of sesame oil, if desired. Serve with tortilla chips.