Best enjoyed outdoors on a hot summer evening, this fruity ceviche can be served as an appetizer along with tortilla chips, or try it as a main dish scooped into lettuce leaves. Try small bay scallops in lieu of fresh salmon, if unavailable.
Be sure to serve this ceviche immediately after mixing in the fruit: enzymes in mango and pineapple will break down the fish and make it mushy if they mingle for too long. The recipe can be halved to serve a more intimate crowd, as ceviche does not make good leftovers.
When making fruit salads, especially those featuring tropical gems like mango and pineapple, consider including some diced avocado. It provides buttery, creamy contrast to the fruits’ sweetness. Besides, avocado is, botanically, a fruit.
1/2 cup (125 mL) fresh lime juice
1/2 cup (125 mL) fresh orange juice
1 lb (450 g) skinless salmon, cut into 1/2 in (1.25 cm) dice (alternatively, small bay scallops)
1 cup (250 mL) diced mango
1 cup (250 mL) diced pineapple
1 avocado, pitted, peeled, and diced
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) diced English cucumber
1/3 cup (80 mL) finely diced red onion
1 small jalapeno, seeded and finely chopped
1/4 cup (60 mL) chopped basil or mint
1 tsp (5 mL) sesame oil
Over large bowl, pour lime juice and orange juice through sieve. Add diced salmon to bowl and gently stir to combine. The fish should be completely covered by juice, so add more if needed. Cover and refrigerate for about 6 hours. Drain fish well; discard marinade. Return fish to bowl.
Gently toss salmon with mango, pineapple, avocado, tomatoes, cucumber, onion, jalapeño, basil, sesame oil, and a couple pinches of salt.