The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima's sushi bars than it is in the city's cevicherías, but it's growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado.
Salmon Ceviche with Avocado and Mango
Ingredients
The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado.
Yield: Serves 4
Time:
2 hours
Ingredients
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14 oz. skinless, boneless salmon, or pink or orange trout fillet
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1 small firm-ripe avocado
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1 small firm-ripe mango
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Kosher salt and white pepper
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1⁄2 cup quinoa, optional
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Canola oil, for frying (optional)
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1 Tbsp. cilantro leaves, finely chopped
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1⁄4 cup thinly sliced shallot
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1 Tbsp. minced ají limo or habanero
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1⁄2 cup leche de tigre
Instructions
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At least 2 hours and up to 1 day before serving, rinse the fish. Pat dry. Cut into ½-inch cubes. Spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)
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Up to 1 hour before serving, peel the avocado and mango and slice as thinly as possible. Cut into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate.
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Make the crispy quinoa, if desired: In a medium pot, boil 3 cups salted water. Add the quinoa and cook 10–12 minutes. Drain and let dry. Fry at 325°F in a few inches of oil, 5–8 minutes. Drain on paper towels and salt.
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In a chilled bowl, add the fish and a pinch each of salt and white pepper. Let stand for 30 seconds, then add the cilantro, shallot, and ají limo or habanero, and stir for 10 seconds. Garnish with avocado and mango pieces to taste, and sprinkle with crispy quinoa, if using. Serve immediately, pouring the leche de tigre over the fish at the table.
- At least 2 hours and up to 1 day before serving, rinse the fish. Pat dry. Cut into ½-inch cubes. Spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)
- Up to 1 hour before serving, peel the avocado and mango and slice as thinly as possible. Cut into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate.
- Make the crispy quinoa, if desired: In a medium pot, boil 3 cups salted water. Add the quinoa and cook 10–12 minutes. Drain and let dry. Fry at 325°F in a few inches of oil, 5–8 minutes. Drain on paper towels and salt.
- In a chilled bowl, add the fish and a pinch each of salt and white pepper. Let stand for 30 seconds, then add the cilantro, shallot, and ají limo or habanero, and stir for 10 seconds. Garnish with avocado and mango pieces to taste, and sprinkle with crispy quinoa, if using. Serve immediately, pouring the leche de tigre over the fish at the table.
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