Zesty salmon ceviche

Ceviche is a much loved dish across South America - a region that's renowned for its vibrant cuisine. The origins of ceviche lie in the coastal regions of Peru, where indigenous tribes would use the acidic juice of the tumbo fruit (a relative of the passionfruit) to marinate fish, effectively ‘cooking’ it. Over time ceviche's popularity has spread, each region infusing the dish with its own variation of unique flavours and ingredients. The vibrant flavours of this rendition are perfect as a refreshing entrée or shared plate in the heat of Aussie summer.








For the tortilla crisps

  • 4 corn or wheat tortillas
  • Oil for deep frying

For the ceviche

  • 200g Greek yoghurt
  • 1 garlic clove, finely chopped
  • 20ml lemon juice
  • ½ small red onion, very finely chopped
  • 1 bird’s eye chilli, finely chopped
  • 2-3 tablespoons pomegranate seeds
  • ½ passionfruit
  • 40ml orange juice
  • 20ml extra virgin olive oil
  • A handful of micro lemon balm leaves


1. To prepare the tortilla crisps

Slice the tortillas into thin wedges (they can be unevenly shaped, it adds to their charm). Heat the deep fryer to 180˚C and fry the tortilla wedges until crisp and golden. Drain on paper towel and set aside.

2. For the ceviche

Cut the salmon into bite size pieces and add to a bowl with the nectarine, ruby grapefruit, red onion, chilli, and pomegranate. Toss to combine.

3. For the dressing

Mix the passionfruit, orange juice, lemon juice and olive oil.

4. To serve

Pile the salmon mixture onto serving plates, drizzle with the dressing and finish with a scatter of lemon balm. Serve immediately with the tortilla crisps.


  • What better way to elevate this culinary adventure than with a glass of chilled sauvignon blanc? The crisp and tropical fruit notes of Light of Day Sauvignon Blanc (212819) complement the ceviche, creating a harmonious pairing that will leave your diners craving more.
  • This version incorporates passionfruit as a nod to the origins of the dish, as well as nectarine to add a fruity summery note.
  • Play with seasonal fruits to curate this to your menu. For example, ruby grapefruit can be substituted for blood orange, and nectarine for peach.
  • The salmon can be substituted for any sashimi grade fish.
  • Crispy tortillas offer a textural component that underpins the fresh, citrus flavours of the ceviche.

As seen in spring/summer 2023

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