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Sesame Crusted Salmon & Shrimp Ceviche

Yields2 ServingsTotal Time30 mins

For mango purée
 1 lime, juiced
 1 ripe Julie mango, chopped
 ½ hot pepper, minced
 Salt, to taste
For shrimp ceviche
 1 teaspoon lime zest
 2 limes, juiced
 1 cup Seafood Enterprises shrimp, diced small
 1 hot pepper, minced
 5 chandon beni leaves, finely chopped
 1 mango, diced small
 ½ red onion, diced small
 Salt and black pepper, to taste
For sesame crusted salmon
 2 Seafood Enterprises salmon fillets, deskinned
 1 egg white
 ¼ cup sesame seeds
 1 tablespoon vegetable oil
 Salt and black pepper, to taste

For mango purée, blend mango, hot pepper, lime juice and salt until smooth.


Pass the mixture through a fine strainer to remove fibres from mango. Set aside until ready to serve.


In a medium-sized mixing bowl, add all ceviche ingredients.


Chill for one hour to allow acid to ‘cook’ shrimp. Shrimp will change in colour slightly, and texture will become firmer.


Season salmon with salt and black pepper; set aside.


For crusting of salmon, beat egg white in a large bowl. Add sesame seeds to a shallow dish.


Dip flesh side of fillet in egg white, and then in sesame seeds.


In a lightly oiled skillet on medium-high heat, sear fillets, sesame side down until golden-brown. Flip each fillet, and lower heat to medium-low.


Cook until medium or desired doneness.


For plating, spoon sauce onto plate. Set fish on top the sauce and then add ceviche. Serve immediately.

Nutrition Facts

Servings 2