Salmon Ceviche
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.
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.
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Wash the salmon fillets with cold water. With a very sharp knife, cut the fish into small cubes.
In a bowl, combine the sour orange juice with a little salt and pepper. Add the salmon cubes and soak for 1 hour.
Drain well and discard the sour orange juice. This is a very important process as it is the cooking time.
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.
Add salt and pepper to taste. Serve with avocado and chips.
