Salmon Ceviche with Mango and Tortilla Chips

Salmon Ceviche with Mango and Tortilla Chips

Fish marinated in citrus juices is a popular appetizer that originated in Peru. You can make it with any seafood as long as it’s fresh. It’s important that you don’t leave the fish marinating too long or the acids in the from the citrus will start to cook the fish. 

*Remember to thaw your salmon 24 hours in advance by placing it in the fridge.

Cook time: 30 mins

Gluten Free

Includes:

Wild Alaskan caught salmon, quinoa, avocado, mango, mint, cilantro, tortilla chips, leche de tigre, nuoc cham.

From your kitchen:

Olive oil, salt + pepper

Check Out This Week's Menu
View Recipe Card