Salmon Ceviche with Mango

• Four 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

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. 

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.