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Ceviche Salmon with Pickled Calypso® Mango Recipe

Entrées

Salads

Ceviche Salmon with Pickled Calypso® Mango Recipe

Prep Time

45 min + 4 hours pickling
Cook Time

0 min
Course

Lunch
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 4

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ingredient_1=500g sashimi grade skinless fresh salmon fillets, pin boned, chilled, thinly sliced

ingredient_10=1/4 cup extra virgin olive oil [[DRESSING]]

ingredient_11=1/2 tsp sea salt flakes, crushed [[DRESSING]]

ingredient_12=2 Calypso® mangoes (see tip) [[PICKLED CALYPSO® MANGO]]

ingredient_13=1 1/2 cups (335g) white sugar [[PICKLED CALYPSO® MANGO]]

ingredient_14=1 1/2 cups (375ml) white wine vinegar [[PICKLED CALYPSO® MANGO]]

ingredient_15=3/4 tsp sea salt flakes [[PICKLED CALYPSO® MANGO]]

ingredient_16=1 tsp chilli flakes [[PICKLED CALYPSO® MANGO]]

ingredient_2=1/2 long red chilli, thinly sliced

ingredient_3=1/4 small red onion, thinly slied

ingredient_4=1 avocado, diced

ingredient_5=1/2 cup corianer sprigs

ingredient_6=Corn chips, to serve

ingredient_7=2 limes, juiced [[DRESSING]]

ingredient_8=1 orange, juiced [[DRESSING]]

ingredient_9=1/4 cup coconut water [[DRESSING]]

name=Ceviche Salmon with Pickled Calypso® Mango

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500g sashimi grade skinless fresh salmon fillets, pin boned, chilled, thinly sliced
1/2 long red chilli, thinly sliced
1/4 small red onion, thinly slied
1 avocado, diced
1/2 cup corianer sprigs
Corn chips, to serve

DRESSING

2 limes, juiced
1 orange, juiced
1/4 cup coconut water
1/4 cup extra virgin olive oil
1/2 tsp sea salt flakes, crushed

PICKLED CALYPSO® MANGO

2 Calypso® mangoes (see tip)
1 1/2 cups (335g) white sugar
1 1/2 cups (375ml) white wine vinegar
3/4 tsp sea salt flakes
1 tsp chilli flakes

Featured products

Calypso® Mangoes

Perfection Mangoes

Method

For the pickled Calypso® mango, cut the mango cheeks from the stones. Using a large spoon, remove the mango fruit from the cheeks and slice the fruit crossways. Combine the sugar, vinegar and salt and chilli flakes in a large saucepan. Stir over medium heat until the sugar is dissolved. Bring to boil, boil gently without stirring for 3 minutes. Add the mango, simmer gently for 1 minute then remove from the heat. Transfer to a bowl, cover and refrigerate 4 hours or until chilled.

Place a large serving platter or 4 plates in the freezer for 15 minutes to chill. Combine all the dressing ingredients in a jug. Whisk until well combined.

Just before serving, arrange the salmon on the chilled serving platter or plates in a single layer. Spoon over half the dressing. Cover and stand for 2-3 minutes to partially cook the salmon. Top with chilli, onion and the avocado.

Remove the mango from the pickling liquid. Spoon the mango over the salmon. Spoon over the remaining dressing. Top with coriander, serve with corn chips.

For the pickled Calypso® mango, cut the mango cheeks from the stones. Using a large spoon, remove the mango fruit from the cheeks and slice the fruit crossways. Combine the sugar, vinegar and salt and chilli flakes in a large saucepan. Stir over medium heat until the sugar is dissolved. Bring to boil, boil gently without stirring for 3 minutes. Add the mango, simmer gently for 1 minute then remove from the heat. Transfer to a bowl, cover and refrigerate 4 hours or until chilled.

Place a large serving platter or 4 plates in the freezer for 15 minutes to chill. Combine all the dressing ingredients in a jug. Whisk until well combined.

Just before serving, arrange the salmon on the chilled serving platter or plates in a single layer. Spoon over half the dressing. Cover and stand for 2-3 minutes to partially cook the salmon. Top with chilli, onion and the avocado.

Remove the mango from the pickling liquid. Spoon the mango over the salmon. Spoon over the remaining dressing. Top with coriander, serve with corn chips.