Salmon Ceviche

Name: Salmon Ceviche
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 salmon fillets (2 cups); 1 chopped melon; 3 slices of papaya, cut into small squares; ¾ cup sour orange juice; Salt and pepper to taste; 1 avocado, to serve; 2 pineapple slices; 1 purple onion; 1 cooked garlic clove; Cilantro, to taste

A refreshing Mexican salmon ceviche featuring tropical fruits like papaya, pineapple, and melon, marinated in sour orange juice with avocado and purple onion. Inspired by the specialty dish at El Manglar restaurant in Xcaret, Mexico.

🌍Mexican 🥗Gluten-Free 🥗Dairy-Free 🥗Pescatarian 🏷️Ceviche 🏷️Salmon ceviche Mexican seafood

🏷️

🏷️El manglar

Total

1h 15m

Servings

2

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Xcaret Blog

Ingredients

2 salmon fillets (2 cups)
1 chopped melon
3 slices of papaya, cut into small squares
¾ cup sour orange juice
Salt and pepper to taste
1 avocado, to serve
2 pineapple slices
1 purple onion
1 cooked garlic clove
Cilantro, to taste

10 Ingredients

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Instructions

1
Wash the salmon fillets with cold water. With a very sharp knife, cut the fish into small cubes.
2
In a bowl, combine the sour orange juice with a little salt and pepper. Add the salmon cubes and soak for 1 hour.
3
Drain well and discard the sour orange juice. This is a very important process as it is the cooking time.
4
Mix the cubes of salmon with papaya, pineapple, and melon, together with the cilantro in a bowl. Be careful not to break apart the pieces of salmon.
5
Add salt and pepper to taste. Serve with avocado and chips.