Salmon Ceviche with Avocado and Mango
This ceviche dish is inspired by "palta," as the combination of salmon and avocado is known in Lima, where it's a popular sushi roll order at Japanese restaurants.
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Ingredients
- 14 oz. skinless, boneless salmon, or pink or orange trout fillet
- 1 small firm-ripe avocado
- 1 small firm-ripe mango
- Kosher salt and white pepper
- 1⁄2 cup quinoa, optional
- Canola oil, for frying (optional)
- 1 Tbsp. cilantro leaves, finely chopped
- 1⁄4 cup thinly sliced shallot
- 1 Tbsp. minced ají limo or habanero
- 1⁄2 cup leche de tigre
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