Regional Tasting Lounge is an interesting restaurant in Yaletown that features cuisines from a region of the world for a few months at a time. Right now, R.TL has a South American theme for their menu. They have some ceviche dishes on their menu and Chef Darryl Crumb offered to show us how to make his Salmon Ceviche with a Mango and Orange Dressing! Ever since my Peru trip last year when I had ceviche, I’ve always wanted to make it at home so I was definitely excited to learn from him!
Along with ceviche, they have quinoa salad (which we also have the recipe for) and Peruvian chicken so go try it out before the menu changes.
Summary
Preparation Time: 10 min (skinning, chopping)
Cook Time: 5 min
Servings: 1 serving
Cost: $8
Meal type: Appetizer
Recipe Rating: 
Ingredients
- 4 oz Fresh Sockeye Salmon (Sushi grade) – $5.00
- 2 medium oranges – $1
- 1/2 lemon – $0.60
- 1/2 lime – $0.40
- 1/2 mango – $1.00
- 1/2 chili pepper – $0.10
- Salt to taste
- Sprinkle of chopped cilantro
Instructions (Video)
Chef Darryl Crumb walks us through how to make Salmon Ceviche.
Instructions
1. De-skin salmon if necessary.
2. Cut fillet into strips.
3. Cut into small cubes of salmon.
4. Season with salt in a bowl.
5. Cut orange in half and squeeze both halves juice into bowl.
6. Squeeze half a lemon juice into bowl.
7. Squeeze lime into bowl.
8 De-seed a chili pepper and finely dice.
9. Dice mango and combine into bowl.
10. Supreme an orange and dice it.
11. Mix ingredients in bowl.
12. Serve immediately on a plate of spinach.
13. Top with chopped cilantro.
Results
Ceviche is so simple and tasty!! The fresh orange and mango sauce really compliments the wild sockeye salmon! This dish takes very little time to prepare and is such a treat with fresh ingredients. I’m hoping to get some fresh fish in the coming weeks and will definitely be making some into ceviche. I also can’t wait to try all the other ceviches that Chef Darryl Crumb is making at R.TL.
