Latin Twist: Salmon, Mango, and Roasted Pepper Ceviche

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First confession of the day: I’ve written about my salmon,  mango, and roasted pepper ceviche before! But, my friends, I’m back with this one because I’ve had  a surge of renewed interest lately. On this gorgeous fall Friday, I can’t help but think of fiestas, and barbecues, and fun and festive snacks. This, mis queridos amigos, is a good one to add to your repertoire! So, just a quick review to start. Ceviche is a Peruvian born (okay, I may be slightly biased!)  dish typically made of fresh fish (should be sashimi grade!)  cured in citrus juices. And though there are many, many versions, found throughout the Americas, this one is a kind of combination of what I enjoyed during my time in Peru, and what I like to bring together.  Fresh orange juice, mango, and ginger, combined with roasted peppers, make this salmon ceviche colorful and so tasty. Salmon Ceviche 2 This is a great dish to start a meal, or to be served on a bed of your favorite lettuce, with a nice class of Albariño, for lunch or a super light dinner. Ah–as always, there are so many possibilities! Would love to hear your ideas. In the meantime, ¡Buen provecho!  

Latin Twist: Salmon, Mango, and Roasted Pepper Ceviche

Yield: 8 to 10 servings

This is a ceviche that I created based on my experience in Peru, and other ceviches I’ve had. Actually I made this one specifically for a party I catered a few years ago, and it’s been a huge hit ever since! As you may know, this is on the menu at Mambo 64! Here we’re serving it in shells, but for parties I’ve also served it atop cucumbers--as pictured here! !

Ingredients

  • 1 pound wild salmon, skin removed
  • 1 mango
  • 4 roasted peppers, 2 red and 2 yellow
  • 1/2 roasted jalapeño (optional), finely diced
  • 2 limes
  • 4 oranges
  • 2 teaspoons grated fresh ginger
  • 1/4 cup olive oil
  • Coarse salt and freshly ground black pepper
  • Fresh cilantro
  • Scallions
  • Honey to taste (I added 1 teaspoon)
  • Plantain chips (or your favorite!) for garnish (optional—and depending on how you’re serving it)

Instructions

  1. Dice the salmon into 1/4-inch chunks and place in a bowl.
  2. Cut the mango into 1/4-inch chunks, and add.
  3. Also dice the roasted peppers, and add them to the bowl.
  4. Juice the limes and oranges and pour the juice into another bowl.
  5. Add the grated ginger, olive oil, salt and pepper.
  6. Whisk, and taste. Add honey if desired—just for slight sweetness if needed.
  7. Pour the juices over the salmon mixture, stir, cover and refrigerate for at least 20 minutes (for parties at home,
  8. I’ve made it about 3 hours ahead of time—but then ate it the next day, too, and it was great!).
  9. Chop the cilantro leaves and the light and dark green parts of the scallions and set aside.
  10. Serve the ceviche in glasses, small dishes, atop cucumber slices (what I do for cocktail parties!) or in shells and sprinkle with the cilantro and scallions.
http://food.lohudblogs.com/2014/09/26/latin-twist-salmon-mango-and-roasted-pepper-ceviche/

 

Salmon, Mango, and Roasted Pepper Ceviche

Serves 8 to 10 as a small appetizer

Ingredients

1 pound wild salmon, skin removed
1 mango
4 roasted peppers, 2 red and 2 yellow
1/2 roasted jalapeño (optional), finely diced
2 limes
4 oranges
2 teaspoons grated fresh ginger
1/4 cup olive oil
Coarse salt and freshly ground black pepper
Fresh cilantro
Scallions
Honey to taste (I added 1 teaspoon)
Plantain chips (or your favorite!) for garnish (optional—and depending on how you’re serving it)
Instructions

Dice the salmon into 1/4-inch chunks and place in a bowl.
Cut the mango into 1/4-inch chunks, and add.
Also dice the roasted peppers, and add them to the bowl.
Juice the limes and oranges and pour the juice into another bowl.
Add the grated ginger, olive oil, salt and pepper.
Whisk, and taste. Add honey if desired—just for slight sweetness if needed.
Pour the juices over the salmon mixture, stir, cover and refrigerate for at least 20 minutes (for parties at home,
I’ve made it about 3 hours ahead of time—but then ate it the next day, too, and it was great!).
Chop the cilantro leaves and the light and dark green parts of the scallions and set aside.
Serve the ceviche in glasses, small dishes, atop cucumber slices (what I do for cocktail parties!) or in shells and sprinkle with the cilantro and scallions.

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries–but also introduced me to teaching English as a second language, which I’ve done—mostly in the US– for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I’m chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I’m teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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