Sockeye salmon is intense, not just in color, but in flavor as well. With a firm creamy texture and umami by the boatloads, it's perfectly suited for making ceviche. This stunning take on the classic, takes inspiration from Southeast Asia with morsels of sweet mango, citrusy lemongrass, and a colorful confetti of peppers, red onions and cilantro. Once you add the dressing, the acidity of the lime juice will begin denaturing the proteins in the salmon which will give it a cooked appearance (though it is not actually cooked in a food-safety sense). Since Luxe Gourmets sockeye salmon has been DreamFrozen to render it safe to eat raw, my recommendation is to serve this as soon as it's been dressed to preserve the raw texture of the salmon. If you prefer the texture of a more traditional ceviche, let this marinate in the refrigerator for a few hours before serving it.
- To make the dressing, mix the lime juice, lemongrass and salt in a small bowl to combine.
- Cut the salmon into 1/3 - inch cubes.
- Cut the mangoes into 1/4 - inch cubes, and the onions and bell peppers into 1/8 - inch cubes and add them to a bowl along with the minced cilantro.
- Pour the dressing over the salmon mixture and stir to combine.
- Serve with tortilla chips.
Category : Appetizer
Preparation time :
Cooking time :
Passive time :
- 1/4 cup lime juice
- 1 teaspoon lemongrass, very finely minced
- 1 teaspoon salt
- 275 grams Sockeye Salmon
- 125 grams mangoes
- 25 grams red onions
- 45 grams red bell peppers
- 15 grams cilantro, minced