Salmon and Mango Ceviche
This is a delicious and easy no-cooking required appetizer. Rich salmon is balanced by sharp onion, spicy jalapeño, and mellowed with sweet mango. A bit of cilantro and a sweet and savory dressing tie everything together. Adapted from here.
Servings 8
Calories 117kcal
Ingredients
- 1 pound salmon sashimi grade, cut into 1/2-inch pieces
- 1/2 cup lemon juice 3 lemons
- 1/2 cup lime juice 4 limes
- 1/3 cup gluten-free soy sauce or 1/2 cup coconut aminos
- 1/3 cup rice vinegar
- 1/4 teaspoon stevia glycerite or to taste, or 3 tablespoons monk fruit, powdered, omit sweetener gif using coconut aminos
- 1/4 red onion thinly sliced
- 2 Ataulfo mangos peeled and diced
- 1 jalapeño stem and seeds removed, minced, omit for nightshade-free
- 1/2 cup cilantro leaves
Instructions
- Combine the salmon, lime, and lemon in a bowl and toss to coat well. Let stand 20 minutes (and up to 1 hour maximum).
- While salmon marinates, combine the gluten-free soy sauce, vinegar, and sweetener, if using and set aside. Prep all the remaining ingredients and set aside.
- Drain the salmon thoroughly and add it to the reserved soy and vinegar mixture. Add all reserved ingredients and toss gently, to coat everything. Serve immediately or refrigerate for up to 1 hour.
Notes
The lemon and lime juice are removed, as is reflected in the nutrition facts.
Protein:Energy Quotient [calories]: 1.3
Nutrition
Calories: 117kcal | Carbohydrates: 7g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 566mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg