When it comes to tartars I prefer eating tuna over salmon, but salmon ceviche is by far my favorite way of having raw salmon. I think that the sweetness from the mango and freshness of the herbs and lime zest really compliment each other and completes the dish.
Servings: 4
Ingredients
- 6 ounces sushi grade salmon
- 1 lime zest
- 1 lime juice
- 1/2 mango
- 1/2 red bell pepper
- 1/2 cup cucumber
- 1 shallot
- 1 Tbsp basil fresh
- 1 Tbsp mint fresh
- 1 Tbsp green onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 20 Wonton wrapper
- 1/2 cup Frying oil
Instructions
- Dice all of the vegetables and mango in small cubes approximately the same size. Dice the salmon. Add everything to a bowl.
- Roughly chop all of the herbs and mix all together.
- Add the salt and pepper, lime zest. Add the lime juice.
- Shallow fry the wonton wrappers in oil until golden brown, place on paper towel.
- Serve the ceviche with the fried wonton.
Nutrition
Calories: 436kcal | Carbohydrates: 29g | Protein: 13g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 27mg | Sodium: 527mg | Potassium: 357mg | Fiber: 2g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 2mg
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