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In its most basic form, ceviche is fresh fish cooked in citrus, chiles and herbs. But as anyone who has enjoyed this delicacy knows so well, it's much more than that. And like most great dishes, there are so many regional versions and complex combinations of flavors to explore. We are sharing one with you today! So, get to know your fishmonger and enjoy this delicious ceviche recipe from the comforts of your home. This is a recipe you will want to add to your Meatless Monday repertoire.

Salmon Ceviche with Mango and Scallions

1-pound skinless salmon fillets, cubed

1 cup freshly squeezed orange juice

½ cup freshly squeezed lemon juice

½ cup freshly squeezed lime juice

1 medium mango, peeled and diced

6 scallions, trimmed and thinly sliced on a bias

2 small jalapeños, seeded and minced

¼ cup soy sauce

¼ cup mirin

2 tablespoons rice vinegar

1 tablespoon sambal

1 teaspoon sesame oil

Cold Soba Noodles

• Add salmon to a nonreactive bowl; pour orange, lemon, and lime juice over, making sure the salmon is covered. Let stand 45 minutes to 1 hour.
• Drain salmon. Add back to bowl with mango, scallions, and jalapenos.
• Stir together the soy, mirin, vinegar, sambal. Stir into salmon mixture.
• Serve over soba noodles.