1 ripe mango, peeled and diced
1/2 medium red onion, diced
1/2 cucumber, diced
1/4 cup orange juice
2 Tbs. rice vinegar
2 Tbs. cilantro, chopped
Salt & Pepper to taste
Preparation:
Combine all ingredients in a glass bowl and stir well. Keep refrigerated until ready to use. Salsa will keep well in refrigerator for a couple of days.
Serving Suggestions:
Great accompaniment to grilled or baked albacore.
History:
Jason Fleck, chef on the Excel (a long range sportfishing boat out of San Diego) provided me with this recipe. Jason serves this salsa on grilled albacore freshly caught by passengers aboard the Excel.
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