This time the ceviche has been naughty, marinating in an orgiastic flavour party: sour mango, chilli peppers, and roasted sesame oil. To heighten the ceviche experience, the marinade was strained. Without biting into onion or chillies there is a more a consistent taste: pure unadulterated tart.
4-6 Thai chillies, minced.
3 shallots, minced
1 pinch black pepper
1-2 tbsp minced fresh oregano
4 medium-sized lemons, juiced
2 medium sized fillets of skinless Sashimi-grade salmon or trout
3 tbsp minced unripened ataulfo mango or some other sour mango
3 tbsp chopped oregano
about 1/2 teaspoon roasted sesame oil per person
about 1/2 teaspoon toasted sesame seeds per person
salt to taste
In a small bowl mix the first five ingredients and let sit, covered, for at least 2 hours or overnight.
At least two hours before serving: dice the salmon carefully, cutting the pieces as uniformly and neatly as possible (no serrated knives!).
Add the pieces to a bowl. Using a sieve, strain the marinade over the salmon, tossing the salmon to ensure complete coverage. The salmon should be covered in juice.
Cover and refrigerate for 2-3 hours.
Before serving add the mango to the ceviche and toss. Toast the sesame seeds in a small pan on medium high heat until slightly browned and crunchy.
See Angel’s Ceviche for another ceviche recipe.