Salmon Ceviche with Mango

Ingredients:

• 450 g wild Pacific salmon fillet, skinless, cut into 1 cm cubes.
• 1.5 cups freshly squeezed lime juice (from about 12 limes) + more as needed
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp. l. rice vinegar
• 1 teaspoon of sugar
• 1 mango
• 1 avocado
• 1 sour green apple
• 1 tsp. dark sesame oil
• 1 teaspoon toasted sesame seeds
• Tortilla chips, for serving

Preparation:

1. Combine the fish and lime juice in a large bowl, making sure the salmon is completely submerged (add more lime juice if needed). Cover with plastic wrap and refrigerate for 6-8 hours.
2. In another large bowl, combine the cilantro, vinegar, sugar, and 2 teaspoons of salt. Drain the fish, reserving 1/4 cup of lime juice. Add the salmon and reserved lime juice to the cilantro mixture and toss, seasoning with pepper to taste. Cover and refrigerate for at least 1 hour or overnight.
3. Just before serving, peel and dice the mango, avocado, and apple; stir the fruit into the ceviche. Drizzle with sesame oil and sprinkle with sesame seeds. Serve with tortilla chips.