Quality salmon and a pile of mangoes can mean only one thing: Ceviche! There are a lot of ways to make ceviche – this is the way that has been handed down to me by my father. As a kid, I hated when he made this, because it used up all of the perfectly ripe mangoes he’d been hoarding and mixed them with raw fish and lime juice, rendering them inedible. The dish hasn’t changed, but I have: this is now one of my all-time favorites.
The basics of ceviche: raw salmon and onions cured in lime juice with a few diced mangoes, some bell peppers, and cilantro, topped with popcorn. Yep, popcorn.