Salmon and Mango Ceviche

Ceviche is one of the most refreshing, delicious appetizers -- or meals if it's big enough -- that I can think of. Sometimes I just crave it. I do crave sushi, too, but I crave ceviche more. This dish most identified with Peruvian cuisine is often done with a white-flesh fish, but Cielito Rosado's recipe is distinctive. Salmon and mango -- a marriage of the cold waters of the north with tropical island flavor. Just allow for some time to let all the ingredients build flavor.

Yields 4 servings

Ingredients:
1½-lbs. of fresh salmon fillet, cut into chunks
1½ teaspoons salt
½ cup lemon juice
1 ripe mango, cut into chunks
¼ cup cilantro
¼ cup chopped onion (white or purple)
¼ cup chopped green bell pepper
¼ cup olive oil

Directions:
1. In a glass or ceramic container, put the fish with the salt and lemon juice and let sit in the fridge for several hours.
2. Add the rest of the ingredients; cover it and leave in the fridge 4 to 6 hours.
3. Serve over fresh lettuce, tostones (fried thick slices of plantain) or mofongo (mashed fried plantains).

Photo and recipe courtesy of Cielito Rosado

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