Salmon Ceviche
Salmon Ceviche



  • 250g very fresh salmon, skinned and deboned
  • 2 limes, juiced, 1 zested
  • 1 chopped spring onion
  • ½ red chilli, finely chopped
  • Bunch of coriander, chopped
  • 5 thinly sliced radishes
  • 1 tbsp olive oil
  • Tortilla chips, to serve
  • Cut the salmon into 1cm cubes, and pop in a bowl with the lime zest and juice, a pinch of sugar, chilli, coriander stalks, and spring onion. Toss together, cover and chill in the fridge for 2 hours to marinate. Stir 2 tsp sea salt flakes and the sliced radishes through the ceviche. Spoon onto a plate, drizzle with oil and serve with tortilla chips.
20 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box