Colombian-born Hoffmann has lived in Miami for the last 17 years; she has a Spanish-language cooking and entertaining series on Galavision/Univision and is the host of a new Food Network show. This companion book to that series features her take on Latin cooking, from classics like Frijoles Rancheros to fusion dishes such as South-of-the-Border Bouillabaisse. Many recipes don't seem particularly Latin, and Hoffmann herself comes across as rather fatuous. Nevertheless, expect demand from fans of the TV shows.
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Salmon Ceviche with Mango
Serves 6 to 8
Ceviche is a great light dinner or starter that is made without the oven or stovetop; in fact, you stir it together in one dish, let it marinate for an hour, and there you have it, an instant healthy meal. I like to mix flavors from all over the world in my ceviche, and I have been especially influenced by the fish dishes of Southeast Asia and Japan.
•4 6-ounce skinless salmon fillets, cut into small cubes
•1 cup fresh orange juice (from about 2 large oranges)
•1/2 cup fresh lemon juice (from about 3 lemons)
•1/2 cup fresh lime juice (from about 4 limes)
•1/2 cup soy sauce
•1/2 cup mirin
•1 red onion, halved and thinly sliced
•1 mango, peeled, fruit cut off of the seed and diced
•2 to 3 jalapeños (depending on how spicy you like your ceviche), sliced into rings, seeds removed
•3/4 cup fresh cilantro leaves
•Tortilla chips, plantain chips, or canchita, for serving
1. Place the salmon in a medium bowl and mix with the orange, lemon, and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the salmon, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
2. Just before serving, stir the soy sauce, mirin, onion, mango, jalapeños, and cilantro into the salmon. Toss to coat and serve immediately with the tortilla chips, plantain chips, or canchita.