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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.
Total Time10 minutes

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.