Salmon Ceviche with Fennel Salad
Salmon Ceviche with Fennel Salad



  • 250g organic salmon fillet, skinned
  • 2 tbsp rock salt
  • 1 tbsp diced red chillies
  • 75ml fresh grapefruit juice
  • 1 tbsp lime zest
  • Juice of 5 limes
  • 20g caster sugar
  • Handful of coriander leaves, chopped
  • 1 fennel bulb, thinly sliced
  • 110g baby salad leaves
  • Lightly sprinkle the salmon with rock salt, and pop it in the fridge for 20 minutes to slightly cure. After 20 minutes, gently wash the salt off the salmon, pat dry, and slice on the diagonal into 3mm thick pieces.
  • Mix the chillies, fruit juice and zest, and coriander leaves in a small bowl. Lay the salmon out on the serving plates, and spoon all but 2 tbsp of the ceviche dressing onto the fish. Set aside for 30 minutes. When ready to serve, toss the fennel slices and salad leaves in the remaining dressing, and then pile the salad on top of the salmon pieces. Voila!
1 hour
4 serving
This recipe pairs perfectly with the Hirsch Hill Chardonnay 2017 from Yarra Valley, Australia.

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