Salmon Ceviche with Mango Chutney
- Prep Time:
- Cook Time:
- Ready Time:
- Fresh sushi grade salmon 8oz
- Half an onion finely chopped
- Clove of garlic grated
- Olive oil
- Juice of one lime
- ½ teaspoon Smoked paprika
- Tablespoon of miram
- Handful of chopped cilantro
- ½ teaspoon of wasabi
- Pinch of fresh or dried chilies
Cut the salmon into little chunks and put in the fridge.
Now in a small pot sweat the onions, garlic and chili and smoked paprika in a little olive oil for about 3 min.
In another bowl combine the lime juice, miram, wasabi and chopped cilantro now mix together and add it to the cooled onion and garlic mixture. Make sure it’s cooled down and add the salmon to it and very carefully toss the salmon to coat evenly.
Now refrigerate for 5 min or several hours.
When ready to serve use little bruschetta’s or pita chips and I used a little homemade mango chutney and sauce the plate first, then place the bruschetta on top, now a spoonful of the salmon ceviche and garnish with watercress or any green of your choice.
Now taste! This will blow you away and is perfect for parties. If you want to make it finger food just put the mango chutney on the toast then the salmon ceviche…perfect!
This is perfect for summer and its 83 degrees as I write this so it was perfect late night snack for me.