To prepare the salmon: Cut the salmon fillet into medium-sized cubes. Set aside.

In a blender, combine the juice of the orange and limes, garlic cloves, white vinegar, and achiote paste (dissolve the achiote in a little hot water first to make it liquid).

Marinate the salmon in the achiote mixture for 1 hour.

To make the pico de gallo, dice the onion, tomatoes, peppers, and mango. Chop the cilantro and mix everything in a bowl. Add olive oil, lime juice, salt, and pepper to taste.

Fry the marinated salmon over medium heat until the sauce thickens and reduces slightly.

Serve the salmon with the mango pico de gallo.