Spring’s here with chef Rick Stein’s Passionfruit Salmon Ceviche. A mouthwatering fusion appetiser with lime, coriander and jalapenos
Rick Stein’s marinated salmon
I don’t know about you, but every time I hear the word ceviche, my mouth waters like crazy. Seriously, Salmon Ceviche is something I could eat daily and never get sick of. This is big for someone that lives for variety!
My neighbours kindly gifted us with a dozen gorgeous passionfruit grown in their garden. We were so grateful because I adore passionfruit, and they’re so expensive at the shops. Believe it or not, I’ve seen a store ask for $3 for a tiny passionfruit.
Tomi, my husband, tells me I only eat expensive fruits. I hate to admit it, but he may be right. I love bananas, oranges and apples, but only when I’m juicing them or cooking with them. However, I love eating mangoes, watermelon, cherries, lychees and other exotic fruits that would probably send us broke.
With beautiful passionfruit to use up, I knew I had to make Rick Stein’s marinated salmon ceviche again.
The first time I saw Rick’s recipe for ‘Marinated Salmon with Passionfruit, Lime and Coriander’, it intrigued me immediately. I’ve never used passionfruit in a savoury dish before so it excited me to try this out.
This Salmon Ceviche has a little Asian twist because of the fish sauce, but it still has that zesty South American flavour. The passionfruit gives the ceviche a sweet floral taste, but it doesn’t overwhelm the fresh salmon.
An elegant and sophisticated dish that is super simple to replicate at home. I love impressing my guests with this little dish.
What does sashimi or sushi-grade mean?
At your local fish market, you’ll probably notice a ‘sashimi grade’ or ‘sushi grade’ section. Here it’s common to find tuna, salmon, kingfish, snapper or scallops here. Sashimi and sushi grade should mean the fish and seafood are super fresh and safe to consume raw.
You’ll probably notice the colour of the fish in this section looks vibrant and glossy. The texture should also look nice and firm. What you probably won’t miss is how expensive sashimi-grade fish is!
I’ve never bought regular fish fillets to eat raw as I’m terrified it would make us sick, so I always cough up the money to always buy sashimi-grade fish. Knock on wood, so far so good! We’ve never fallen sick so it’s well worth the extra money!
Obviously, the freshness of the fish is in the hands of your fishmongers so make sure you choose a reputable one. We have strict food safety guidelines here, so let’s hope they do the right thing.
What can I substitute with raw salmon?
For this ceviche, you could substitute salmon with sashimi-grade kingfish, snapper or even scallops.
Here are some more crazy delicious salmon recipes to try:
Smoked Salmon Ceviche
Salmon in Creamy Lemon Sauce
Smoked Salmon Canapés
Wasabi Apple Salmon Tartare
Ingredients for Salmon Ceviche with Passionfruit
Sashimi/sushi quality salmon – It’s vital to purchase salmon that is sold specifically for sashimi as we’re serving this salmon raw. Sashimi-grade salmon is more expensive, but it’s the freshest salmon available. Don’t risk using regular salmon as it may lead to ingesting bad bacteria, which may cause food poisoning. Your fishmonger should be happy to slice the salmon nicely for you.
Fish sauce – My favourite brand is Thai ‘Squid’ fish sauce, but any brand of fish sauce will work. It’s sold at supermarkets in the International section or at an Asian grocery store. Fish sauce is pungent with a strong fish smell but adds wonderful flavours to Asian cuisines.
Caster sugar (superfine sugar) – Caster sugar has finer granules than regular white sugar, but it’s not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can’t find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don’t over-blitz to a powder consistency. However, you could just use equal amounts of regular white sugar.
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Watch how to make Salmon Ceviche with Passionfruit
Step-by-step guide with photos
Slice the jalapeno pepper in half and remove and discard the seeds, then dice it finely.
In a small bowl, combine the oil, lime juice, fish sauce, sugar and salt, then mix well until the sugar dissolves. Add in the passionfruit, jalapeno and coriander. Have a taste and, if needed, add more salt and pepper to your liking. Leave the dressing at room temperature for 10 minutes for the flavours to combine.
Place the salmon slices neatly in a row on a plate with the pieces slightly overlapping. Pour the passionfruit dressing over the salmon and let it sit for 5 minutes, then serve immediately.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Salmon Ceviche with Passionfruit
Ingredients
- 250 gm sashimi/sushi grade salmon (sliced thinly) (NOTE 1)
- 1 small jalapeno (chopped finely)
- 1 tbsp grape seed oil (or olive oil)
- 2 tsp fresh lime juice
- 1 tsp fish sauce (NOTE 2)
- 1½ tsp caster sugar (NOTE 3)
- ¼ tsp salt
- salt and pepper to taste
- 2 tbsp fresh passionfruit pulp (1-2 fruits)
- 2 tsp finely chopped coriander
Instructions
- Slice the jalapeno pepper in half and remove and discard the seeds, then dice it finely.
- In a small bowl, combine the oil, lime juice, fish sauce, sugar and salt, then mix well until the sugar dissolves. Add in the passionfruit, jalapeno and coriander. Have a taste and, if needed, add more salt and pepper to your liking. Leave the dressing at room temperature for 10 minutes for the flavours to combine.
- Place the salmon slices neatly in a row on a plate with the pieces slightly overlapping. Pour the passionfruit dressing over the salmon and let it sit for 5 minutes, then serve immediately.
