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.