Servings: 4 as an appetizer
One of the best ways to celebrate the pure flavor and texture of wild salmon is to enjoy it raw, “cooked” only by the acid in fresh lime juice. It’s safe to eat this way as long as you buy “flash-frozen at sea” wild salmon. In Peru, ceviche is traditionally served with popcorn for a crunchy contrast, but tortilla chips are tasty with it, too.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Light and tasty recipe. Straight forward to assemble. A lot of chopping for large quantities but easy to throw together and estimate quantities for a small serving. I substituted Rice Krispies for corn chips / popcorn which worked well adding a crunchy texture.
Excellent. Made it twice now. Used tomatoes instead of mango, though because we don't care for mango....and ceviche needs tomatoes!
Made this dish at a party this weekend and it was a huge success. Flavorful, wonderful colors and textures. The only reason I did not give it a 5 star rating is the time it took to prepare. Cutting Salmon, mango and avadcado into 1/4 inch cubes takes a lot of time. If you are preparing it for a large group, as I was, you need to start the night before and have as much as possible ready to combine the next day.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?