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Recipe
Salmon
Ceviche with Mango
Ceviche is a
great light dinner or starter that is made without the oven or
stovetop; in fact, you stir it together in one dish, let it marinate
for an hour, and there you have it, an instant healthy meal. Serves 6
to 8.
4 6-ounce skinless salmon fillets, cut into small
cubes
1 cup fresh orange juice (from about 2 large oranges)
1/2 cup fresh lemon juice (from about 3 lemons)
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup soy sauce
1/2 cup mirin
1 red onion, halved and thinly sliced
1 mango, peeled, fruit cut off of the seed and diced
2 to 3 jalapeños (depending on how spicy you like your
ceviche), sliced into rings, seeds removed
3/4 cup fresh cilantro leaves
Tortilla chips, plantain chips, or canchita, for serving
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1. Place the salmon in a medium bowl and mix with the orange,
lemon, and lime juices. Cover with plastic wrap and refrigerate for at
least 20 minutes or up to 1 hour. Drain the salmon, discarding the
marinade, and pat it dry with paper towels. Place it in a clean bowl,
and if not serving immediately, cover with plastic wrap and refrigerate
until you’re ready to serve or up to 1 hour.
2. Just before serving, stir the soy sauce, mirin,
onion, mango, jalapeños, and cilantro into the salmon. Toss
to coat and serve immediately with the tortilla chips, plantain chips,
or canchita.
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Simply
Delicioso
A Collection of Everyday Recipes
with a Latin Twist
by Ingrid Hoffmann
Colombian-born Ingrid
Hoffmann brings her chica touch to Latin cooking in Simply
Delicioso. The Food Network and Galavision/Univision cooking
star delivers a fresh, vibrant cookbook full of simple recipes that
deliver big, bold Latin flavors.
Using ingredients that are widely available, Ingrid brings her lively,
modern take on classic cuisine to the everyday kitchen with recipes
such as Golden Sunshine Quiñoa Salad and Rum Chica Rum
Chicken.
Simply
Delicioso will inspire you to whip up festive Latin fare for
every meal.
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