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Recipes
Salmon ceviche with mango & coconut milk

Salmon ceviche with mango

Salmon ceviche with mango & coconut milk

Appetizers | Easy | 1 hour 10 minutes

Preparation time

10 minutes

Appetizers

Easy

Total time: 1 hour 10 minutes

Maceration time: 1 hour

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Recipe details

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Ingredients

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130 g tartare-grade salmon, cut into 1.5-cm (3/4-in.) cubes
125 mL (1/2 cup) coconut milk
15 mL (1 tbsp.) lime juice (about 1 lime)
5 mL (1 tsp.) Sriracha sauce
7 mint leaves, chopped
1 mango, cut into small cubes

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Directions

In a re-sealable plastic bag, marinate salmon cubes with coconut milk, lime juice, and Sriracha sauce for 1 hour in the fridge.
Remove salmon cubes and throw out excess marinade. In a bowl, combine salmon cubes with mint and mango.

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