When it comes to tartars I prefer eating tuna over salmon, but salmon ceviche is by far my favourite 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.
Salmon Ceviche Recipe
- Prep Time :5 minutes
- Cook Time :5 minutes
- Yield : 3 servings
Ingredients
- Sushi grade salmon - 5-6 ounces
- Zest of lime - 1
- Juice of a lime - 1
- Mango - 1/2
- Red bell pepper - 1/2
- Diced cucumber - 3/4 cup
- Shallot - 1 small
- Fresh basil - 1 handful
- Fresh mint - 6 leaves
- Green onion - 1/2
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
- Wonton sheets - 20 (cut diagonally)
Instructions
Dice all of the veggies 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. Adding the lime juice just before serving.
Shallow fry the wonton wrappers in oil until golden brown, place on paper towel.
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