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Recipe by Estee Kafra

Lime and Mango Salmon Ceviche

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Lime and Mango Salmon Ceviche
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Pescatarian - Gluten Free - Paleo - No Refined Sugar - Salt Free

The fresh flavors of lime and ginger transport you to the tropics. With all the heavy foods we eat on Yom Tov, this light refreshing appetizer will be a welcome change.

Ingredients

Lime and Mango Salmon Ceviche

  • 1 pound (450 grams) salmon, cut into very small cubes

  • juice of 4 limes (or about 8 tablespoons Heaven & Earth Lime Juice)

  • 1 mango, finely cubed

  • 3 mini English cucumbers, finely cubed

  • 1 jalapeño pepper, cut into small squares (peeled, if desired)

  • 1 cube Gefen Frozen Ginger

  • 1 handful cilantro, finely chopped

  • avocado, for serving

  • coconut flakes, for garnish

Wine Pairing

Hagafen Dry Riesling 2020

Directions

Prepare the Lime and Mango Salmon Ceviche

1.

Place lime juice in a glass bowl and add the small salmon cubes. (Lime juice should cover salmon. If it doesn’t, add more.) Let sit for about 20–30 minutes until salmon is almost opaque.

2.

In a bowl, place mango, cucumbers, jalapeño, ginger, and cilantro. Drain salmon, leaving some of the lime juice behind. Add to bowl with the mango and stir gently until evenly distributed.

3.

Plate with avocado and coconut as shown in the picture, or serve in a lettuce leaf alongside.

Tips:

You can omit the jalapeño if it’s too hot for your taste. You can use one teaspoon fresh grated ginger instead of a frozen cube.

Notes:

This is best made fresh. Prepare all the components in separate dishes if you want to make it ahead of time.

Credits

Photography by Hudi Greenberger
Styling by Renee Muller

Recipe tags

ceviche Estee Kafra fresh kosher for passover passover fish Pesach raw salmon
Lime and Mango Salmon Ceviche

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