Salmon Ceviche

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Canapé Party

Ingredients:

• 18 ounces (510 g) salmon fillet, cubed
• 1 cup (240 ml) orange juice
• ½ cup (120 ml) lemon juice
• ½ cup (120 ml) lime juice
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) mirin
• 1 red onion, thinly sliced
• 1 mango, peeled and diced
• 2 jalapeños, sliced thin
• ¾ cup (180 ml) cilantro leaves
• Tortilla chips, to serve

Method:

• In a large bowl, combine the salmon, orange juice, lemon juice, and lime juice. Stir gently to combine.
• Cover with plastic wrap and refrigerate for 20-30 minutes.
• Strain the salmon out onto a paper towel-lined plate and discard the citrus juices.
• Transfer the salmon into a larger serving bowl.
• Add the soy, mirin, onion, mango, jalapeños, and cilantro. Mix gently to combine and evenly distribute all the ingredients.
• Serve immediately with tortilla chips.