Check out this yummy recipe for Avocado Mango Salmon Ceviche from Wild Thyme with Allison Davis!

Avocado Mango Salmon Ceviche 

Salmon Ceviche, makes about 2 ½ cups

½ lb Raw Fresh Wild Salmon
½ an english cucumber, diced
½ large mango, peeled and diced
½ large avocado, peeled and diced
½ jalapeno, minced
2 Tbs cilantro, minced
1 lime, zested and juiced

1/4 cup rice vinegar
1 Tbs sesame seeds
1 Tbs sesame oil
2 tsp black sesame seeds

1) Add the chopped cucumber to a medium bowl.

2) Add the mango and avocado to the bowl.

3) Add the minced jalapeno and minced cilantro.

4) Add the lime zest and the juice of the lime and 1/4 cup of rice vinegar.

5) Add the sesame seeds and the sesame oil.

6) Dice the piece of salmon (make sure you remove the skin and bones first!)

7) Mix everything together until well combined.

8) Transfer into a serving bowl and refrigerate until ready to serve (up to a couple of hours.)

9) Serve with rice crackers or cucumber slices.