Salmon Ceviche Recipe Alert! with Dried Apples and Mandarins

Updated: Nov 6, 2021

Try this ceviche twist—salmon with dried apples and dried mandarins.


8 servings



  • 800 gr. salmon fillet (2 pound)

  • 6 lemons

  • 5 limes

  • 2 oranges

  • 1 small purple onion, brunoise

  • 1 fresh hot pepper, brunoise

  • 1 clove of garlic, cleaned and crushed

  • 20 gr. the MOA® Dried Apple Cubes (1 ounce)

  • 10 gr. The MOA® Dried Mandarin Cubes (1 ounce)

  • 15 ml. extra virgin olive oil (1 tablespoon)

  • 10 gr. fresh ginger, finely grated (1 teaspoon)

  • 5 gr. sea salt (1/2 teaspoon)

  • 2 gr. black pepper, freshly ground (1/2 teaspoon)

  • A pinch of fresh coriander, finely sliced.


  • 2 large bowls

  • Citrus squeeze


  • Remove the skin from salmon fillets, then slice thinly length-wise. If you prefer a more classical look to your salmon ceviche, then cut salmon fillets in small dice.

  • Place salmons inside bowl, add sea salt and cold water. Clean salmons thoroughly.

  • Drain the water, replace bowl.

  • Use your citrus squeezer to release juices of lime, lemon and orange. Fruit juices must cover the salmon, drowning it.

  • Add into the mix MOA Foods® Dried Apple, MOA Foods® Dried Mandarins, hot peppers, purple onions, coriander, garlic, ginger, sea salt and black pepper.

  • Toss the mixture thoroughly.

  • Cover the bowl, and let rest in the refrigerator for 2 hours.

  • Divide into cups, drizzle olive oil.

  • Service.

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