Salmon in Mango Escabeche

Ingredients and steps:

1 pound cooked salmon

4 cloves garlic, peeled
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1/4 cup chopped ripe, sweet mango
1/4 teaspoon salt, or to taste
1/4 teaspoon coarsely ground black pepper, or to taste
1 or 2 seeded minced serrano or jalapeno chiles
1 medium red onion, peeled and thinly sliced
1 small red bell pepper, thinly sliced

To make the recipe for Salmon in Mango Escabeche:

Make the Escabeche: Using the chopping attachment and work bowl of a hand blender or a mini-chopper, chop the garlic. Add the oils, vinegar, lime juice, mango and salt and puree until the mixture is smooth and emulsified. Stir in the pepper and chiles. (NOTE: You can also use this mixture as a basic Mango Vinaigrette.)

Prepare the Salmon: In a glass baking dish or other non-reactive container, place the cooked salmon, broken into large chunks. Add the red onion and red bell pepper.

Gently mix the ingredients together until well coated (you can use a spoon, but hands work best to prevent the salmon from breaking up). Cover the dish and refrigerate. The escabeche is ready to eat in about 6 hours, or you can keep it up to overnight and serve (the flavors become less pronounced as it ages; I prefer it after it's rested for 6 to 8 hours). Stir the ingredients occasionally, preferably every couple of hours at first, then a few times thereafter and just before serving.

To serve, arrange plates or a platter with thinly sliced cabbage, and radishes or jicama, or mixed greens. Spoon the salmon and vegetable mixture on top. Serve with crusty bread, corn bread or crackers.