Ingredients
4 (6-ounce) skinless salmon fillets, cut into small cubes
1 cup freshly squeezed orange juice, from about 2 large oranges
1/2 cup freshly squeezed lemon juice, from about 3 large lemons
1/2 cup freshly squeezed lime juice, from about 4 large limes
1/2 cup soy sauce
1/2 cup mirin
1 medium red onion, thinly sliced
mango chunks
2 to 3 small jalapeños, finely diced, seeded for less heat
3/4 cup fresh cilantro leaves
Tortilla or plantain chips, for serving
Preparation
Gather the ingredients.
Place salmon in a medium bowl and gently toss with the orange, lemon, and lime juices.
Cover and refrigerate for at least 20 minutes or up to 1 hour. Don't leave the salmon in the marinade for too long or the fish will become mushy.
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.
Just before serving, mix together the soy sauce, mirin, onion, mango, jalapeños, and cilantro in a small bowl.
Pour the mixture over the salmon.
Toss to coat, transfer to a decorative bowl, if you like, and serve immediately with the tortilla chips or plantain chips.
?
Can I use another herbs rather than cilantro?
Yes, you can swap the herb for fresh chives.
PRODUCT IN THIS RECIPE:
Olivivero Mango Chunk