Print Options:

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
1

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

2

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

3

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

4

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

5

Season salmon with salt and black pepper; set aside.

6

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

7

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

8

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.

9

Cook until medium or desired doneness.

10

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

Nutrition Facts

Servings 2