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Salmon and Mango Ceviche


I bought a new cookbook: Cru. Carpaccios, Tártaros and Ceviches, by Inês Simas. Inês is the author of the blog Cru com Pinta and I love the photos she publishes on social media.

I’ve been super excited because I see Inês’ photographs, but I always think it is very difficult to prepare raw fish at home. I always have the feeling that it takes great technique and I end up giving up. Well, the technique is important, but it’s not essential to get a delicious ceviche.

I bought the book because I had been looking for it for a while and I finally wanted to venture out on the ceviche making! And even though I did not have fish tweezers, spectacular knives, or any kind of raw fish experience, I recruited my sister, and we set to work.

We made a wonderful dish, inspired by Inês Simas’ book, that my parents LOVED! In fact, my father is already waiting for the next ceviche dinner at home.

Let’s go check the recipe?

Salmon and Mango Ceviche (4 pax):

  • 250gr salmon
  • 2 limes
  • 1/2 lemon
  • 1/2 purple onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 ripe mango
  • A pinch of salt and pepper
  • A few leaves of mint
  1. Start by cutting the salmon into cubes and season it with salt and pepper to taste.
  2. Add the lime and the lemon juice and set aside.
  3. Cut the onion and the bell peppers into cubes and set aside.
  4. Cut the mango into the cubes and set them aside too.
  5. Add the onion and bell peppers to the salmon. Reserve for a few minutes.
  6. Add the mango to the mixture.
  7. Chop the mint leaves and mix them gently in the salmon bowl.
  8. Serve.

Suggestion: You can add a bit of lime and lemon to the onion and bell peppers bowl before setting aside. This way the food will marinate and its taste will not be as strong.

You can also serve the ceviche with toast, and toasted wraps in the oven, or with crunchy corn nachos. If you want a little adventure, try making some homemade sweet potato chips.


Did you make this recipe?

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