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Salmon Sashimi Aguachile with Mango
This Salmon Sashimi Aguachile with Mango is a bold, refreshing dish that brings together the clean richness of sushi-grade salmon with a punchy, herbaceous lime-serrano aguachile. The sauce is blended smooth with lime juice, garlic, cilantro, cucumber, and serrano peppers, creating a vibrant and tangy marinade that pairs beautifully with the delicate salmon.Fresh cucumber, diced mango, and extra serrano slices on top add a burst of texture and tropical sweetness, while the whole dish comes together in just 10 minutes. It’s bright, fresh, spicy, and perfect as an appetizer or light meal.
Equipment
Ingredients
- 2 serranos
- Juice and zest of 6 limes
- 1 small garlic clove
- 8 –10 sprigs of cilantro
- 2 mini cucumbers, peeled
- Salt, to taste
- 1/2 lb sushi grade salmon, thinly sliced
For plating:
- Slices of cucumber
- Serrano slices
- Cilantro leaves
- Diced mango
- Lime juice
Instructions
- Add the serrano, lime zest, lime juice, garlic, cilantro, cucumber, and salt to a blender and blend until completely smooth.
- Pour the blended liquid onto a serving dish
- Plate the salmon sashimi and top with slices of fresh cucumber, diced mango, slices of serrano, fresh cilantro leaves, and extra lime juice.
- Serve and enjoy immediately.
Notes
- Use sushi-grade salmon only, as this dish is served raw.
- Taste the blended aguachile before plating and adjust salt or lime as needed.
- For a milder version, use just one serrano and remove the seeds.
- You can prep the aguachile base a few hours in advance and store it in the fridge for quicker plating.
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