Serves 6 to 8
| 4 |
6-ounce skinless salmon fillets, cubed |
| 1 |
cup orange juice |
| 1½ |
cups lemon juice |
| 1/2 |
cup lime juice |
| 1/2 |
cup soy sauce |
| 1/2 |
cup mirin |
| 1 |
red onion, halved and thinly sliced |
| 1 |
mango, peeled and diced |
| 2-3 |
jalapeños, seeded and sliced into rings |
| 1/4 |
cup fresh cilantro leaves |
|
|
| 1. |
Place the salmon in a medium bowl and mix with the orange, lemon, and lime juices. |
| 2. |
Cover with plastic wrap and refrigerate 20 to 60 minutes. Drain the salmon and pat it dry with paper towels. (Discard the marinade.) Place the salmon in a clean bowl, and, if not serving immediately, cover and refrigerate until you're ready to serve, up to one hour. |
| 3. |
Just before serving, stir in the soy sauce, mirin, onions, mango, jalapeños, and cilantro. Toss to coat. Serve immediately with tortilla chips, plantain chips, or canchitas. |
