Salmon Sashimi Aguachile with Mango
Bright, bold, and ready in minutes, this Salmon Sashimi Aguachile with Mango combines silky sushi-grade salmon with a zesty lime-serrano aguachile and sweet diced mango. The blended sauce is herbaceous and tangy, offering a clean contrast to the rich flavor of raw salmon.
Fresh cucumber and cilantro add crisp texture and aromatic lift, while serrano slices provide heat—adjustable to taste. This is an elegant appetizer or light main that comes together in about 10 minutes.
Total:
10 minutes
10 minutes
Equipment
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Cutting board
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Sharp knife (for sashimi slicing)
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Blender or high-speed food processor
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Serving plates or a shallow platter
Ingredients
- 2 serrano peppers (seeded for milder heat)
- Juice and zest of 6 limes
- 1 small garlic clove
- 8–10 sprigs cilantro (leaves and tender stems)
- 2 mini cucumbers, peeled
- Salt, to taste
- 1/2 lb sushi-grade salmon, thinly sliced
For plating:
- Slices of cucumber
- Serrano slices
- Fresh cilantro leaves
- Diced mango
- Extra lime juice for finishing
Instructions
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Place the serrano peppers (remove seeds if you prefer less heat), lime zest, lime juice, garlic, cilantro, peeled cucumbers, and a pinch of salt into a blender or high-speed food processor.
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Blend until completely smooth. Taste and adjust seasoning—add more salt or a splash more lime juice if needed. The resulting aguachile should be bright, tangy, and well balanced between heat and citrus.
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Pour the blended aguachile base onto a shallow serving dish or individual plates, creating an even layer that will act as the dressing for the salmon.
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Arrange the thinly sliced sushi-grade salmon over the aguachile. Add sliced cucumber, diced mango, serrano slices (for extra heat if desired), and fresh cilantro leaves on top. Finish with an extra squeeze of lime juice to brighten the flavors.
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Serve immediately. This dish is best enjoyed fresh—the citrus and heat highlight the clean texture of the salmon and the sweetness of the mango.
Notes
- Use sushi-grade salmon only. Because this recipe uses raw fish, sourcing high-quality, fresh salmon labeled for raw consumption is essential for safety and flavor.
- Adjust heat to taste. If you prefer a milder aguachile, use one serrano and remove the seeds before blending. For more heat, keep the seeds or add an extra pepper.
- Make the base ahead. The aguachile base can be prepared and refrigerated for a few hours to save time—bring it back to fridge temperature before assembling.
- Balance flavors. Always taste the blended sauce and tweak salt and lime juice to achieve a bright, balanced acidity that complements the salmon and mango.
- Serving suggestions: Serve as an elegant starter for a dinner party, or pair with steamed rice or a crisp green salad for a light main course. Garnish with extra lime wedges for guests who want more acidity.
- Storage: Because this dish is raw and dressed with citrus, consume within the same day for best quality. Store any unused aguachile base in an airtight container in the refrigerator for up to 48 hours; do not store salmon once dressed.
Enjoyed this recipe? Leave a comment below to share your tweaks and serving ideas!