Wild Salmon Ceviche


  • 1 lb wild salmon fillet, cubed
  • 1 ripe mango, cubed
  • 1 small red onion, diced
  • 1 jalapeno pepper, chopped
  • juice of 2 limes
  • 2 tbs fresh cilantro, chopped
  • kosher salt and fresh cracked black pepper to taste
  • butter lettuce for garnish
  • Remove any pin bones from the salmon and cut into 1/2 inch cubes.
  • Add salmon to a glass bowl and add the lemon juice. Cover and refrigerate for 2 hours.
  • Remove from the refrigerator and add the mango, onion, jalapeno and cilantro,
  • Season with salt and pepper.
  • Place a butter leaf in each of 4 martini glasses and top with 1/4 of the salmon mixture.

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