Alaskan Mango Ceviche

by Chef Tammy Blank 
Mykel’s Restaurant

7oz. small diced Alaska salmon
7oz. small diced Pacific cod
7oz. small diced Kodiak scallops
1 1/4 cup diced mango chunks
1/8 cup minced fresh jalapeno
1/4 cup coarsely chopped cilantro
1/2 cup chopped green onion
1/2 cup lemon juice
1/2 cup lime juice

Mix all ingredients except lemon/lime juice, store in a 6×6-inch pan and pour juice over the top. Cover with plastic wrap, pushing down so juice covers everything.

Marinate for at least 30 minutes and
then drain the juice. Served with crisp
fried wontons. 

Mykel’s Restaurant 
35041 Kenai Spur Highway 
Soldotna, Alaska 99669