Best Mango Salmon And Shrimp Ceviche Recipes
MANGO SALMON CEVICHE
Ceviche is a dish where raw fish marinates in citrus or acid which causes the fish to cure and turn opaque all while taking on the flavor of the marinade. In this recipe, the salmon is cured in lime juice and then tossed with mango, avocado and green apple for a refreshing and flavorful bite.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the salmon and lime juice in a large bowl, making sure the salmon is fully submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
- Combine the cilantro, vinegar, sugar and 2 teaspoons salt in another large bowl. Drain the salmon, reserving 1/4 cup of the lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss; season with pepper. Cover and refrigerate, at least 1 hour or overnight.
- Just before serving, peel and dice the mango and avocado and dice the apple; fold into the ceviche. Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with tortilla chips.
SHRIMP AND MANGO CEVICHE
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
MEXICAN MANGO AND WHITE FISH CEVICHE
Fresh and delicious, this Mexican ceviche will add punch to your next party. An easy no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Provided by gem
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
- Mix in mangoes and green onions, cover, and chill for 10 minutes more.
- Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 9.8 g, Cholesterol 45.4 mg, Fat 5.8 g, Fiber 2 g, Protein 15.4 g, SaturatedFat 0.9 g, Sodium 56.5 mg, Sugar 6.1 g
MANGO, SALMON AND SHRIMP CEVICHE
One day i got the huge craving of something fresh and healthy couldn't decide of sweet or salty> i came up with the brilliant idea of making ceviche and adding a twist to it by adding mango.
Provided by jerrytini
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the salmon in to small cubed pieces, add to a large bowl together with the shrimp. The juice of the limes is to cover the salmon and shrimp, add some sea salt to it. Leave to rest in the refrigerator for two hours the lime juice is to cook the salmon and shrimp.
- cut all vegetables in to small pieces combine them with the cubed mango and avocado. Add salt and pepper to desire.
- After the two hrs of the salmon and shrimp having been cooking with lime juice, you have to drain it. The vegetables and mango are to be combined with salmon and shrimp. squeeze half of cup of fresh lime juice not the one u drained.
- serve on a martini glass with tortilla ships.
Nutrition Facts : Calories 470.5, Fat 13, SaturatedFat 1.9, Cholesterol 265.1, Sodium 1131.6, Carbohydrate 61.3, Fiber 15.7, Sugar 22.8, Protein 42.6
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