Whenever I browse through the produce section of an American grocery store I always wonder why they do not carry Manila mangoes. Instead preferring the Hayden or Turpentine varieties which are more fibrous and sour. Manila mangoes are oh-so sweet and the national fruit of the Philippines for this good reason. Continuing on the salmon sashimi theme I have thrown together a salmon tartare. Lemon juice is used liberally to enhance the sweetness of the mango and balance out the fattiness of the salmon sashimi.
- Salmon sashimi, cubed
- Manila Mangoes, cubed
- Shiso leaves, sliced into thin long strips known as “chiffonard”
- Toasted white sesame seeds
- Soy sauce
- Olive oil
- Lemon juice
- Touch of Sesame seed oil (very strong)
- Optional: Jalapeno peppers
- Mix soy sauce, olive oil and lemon juice using a 1:2:3 ratio. Taste and adjust to your liking. Add a touch of sesame seed oil.
- Combine mangoes, salmon sashimi and shiso leaves in a glass bowl and fold in dressing.
- Garnish with toasted white sesame seeds.
I am not specifying specific measurements in this recipe because the salmon to mango ratio can be adjusted to your liking. I tend to use a 1:1 ratio. Shisho is a very bright and citrusy herb so use sparingly. For the dressing use a 1:2:3 ratio for soy sauce, olive oil and lemon juice respectively. Be generous with the lemon juice!