This Salmon and Pineapple Ceviche combines fresh salmon, sweet pineapple, grilled corn, crisp apples, and bright citrus flavors for a refreshing summer appetizer perfect for entertaining, taco nights, or warm-weather gatherings.
Ceviche With Salmon + Pineapple
Ceviche is one of those dishes I’ve wanted to try for years.
Well, today is the day I finally ventured into The Lab and gathered all the ingredients to make an utterly super-fresh and delicious Ceviche with salmon and pineapple.
What is Ceviche?
First, what even is ceviche? Ceviche is the national dish of Peru. Classic ceviche is prepared by macerating raw fish or seafood in fresh lemon or lime juice, mixed with a combination of spices, fruits, and/or vegetables.
Don’t worry; you are not eating raw fish or seafood because the high acidity of lemon and lime juices cooks the fish and seafood.
And the result is some of the best food voodoo you may ever have, like ever!
What You Will Need To Make Our Salmon Pineapple Ceviche:
Salmon. Traditional ceviche is typically made with fluke, sole, or flounder, but we’re switching things up using salmon. Salmon is one of our favorite things to eat during the spring and summer months, and when we thought of ceviche, we immediately thought about using salmon.
Lemon & Lime Juice. We are using equal amounts of lemon and lime juice. And it is the acidity of citrus juices that is going to cook the salmon. It kind of sounds like magic, but it only science and a very delicious science at that!
Honeycrisp Apple. Pineapple. Fennel. Jalapeño Pepper. Red Onion. The combination of Honeycrisp apple, fennel, jalapeño, and red onion gives this ceviche great texture and a sweet-and-savory flavor profile. The pineapple, well, let’s say, pineapple is a welcome addition to the party!
Fresh Dill. Cilantro. Garlic. Extra Virgin Olive Oil. Fresh dill and cilantro hit all of the herbaceous notes. I added both, but if you prefer to only use dill or cilantro, by all means. The savory pungency of the finely minced garlic helps to balance out the sweetness of the Honeycrisp apples and pineapple. The EVOO is a great medium that brings everything together.
Sea Salt. Freshly Cracked Black Peppercorns. Adding a pinch or two of good sea salt and a couple of turns of freshly cracked black peppercorns to taste is a great way to finish this ideal summer recipe.
How to make Ceviche with salmon + pineapple
serving size: 6-7
Ceviche Fresh Ingredients:
- 1 Honeycrisp apple cut into small chunks
- 1 can pineapple chunks, drained
- 1 ear of grilled sweet corn on the cob, kernels removed
- 1 tbsp EVOO
- 1 tbsp butter
- 1/3 cup fennel bulb, cut into a small dice
- 1 jalapeño pepper, seeded and chopped *use whatever kind of chile you prefer; I typically use a serrano or a jalapeno
- 1 1/2 pounds of salmon cut into 1/2″ cubes
- 1 small onion, quartered and diced
Leche de Tigre for ceviche
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup pineapple juice
- 3 garlic cloves, minced
- 1 tbsp fresh dill, minced
- 1 tbsp red onion, diced
- 1/2 cup clam juice
- pinch of sea salt
- freshly cracked black peppercorns
- 1 tbsp fresh cilantro, chopped (for garnish)
Directions:
- In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, pineapple juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add the salmon and use a large spoon to ensure the pieces are fully coated in the Leche de Tigre mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Cut the kernels off the corn cob. Place a sauté pan over medium-high heat and add 1 tbsp of EVOO and 1 tbsp of butter. When the mixture is hot, add the corn and sauté until lightly charred and tender. Then add a pinch of sea salt, freshly cracked black peppercorns, and toss. Spoon the mixture into a bowl and refrigerate it to cool.
- After 30 minutes, remove the bowl from the fridge and uncover it; the salmon should be slightly firm to the touch.
- Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining onion, and fresh dill.
- Toss the mixture gently to combine. Top with fresh cilantro.
- Serve with crispy corn tortillas as a dip, or spoon into soft or hard taco shells.
Can I make ceviche a day ahead?
Ceviche is best made within eight hours.
Made too far in advance, the seafood or fish will start to break down and become mushy.
Can I refrigerate leftover ceviche?
Yes, ceviche will keep in the fridge for up to 48 hours, but not longer than 2 days.
For best results, consume ceviche shortly after it is prepared.
Can I freeze ceviche?
Ceviche does not freeze well. Ceviche is best eaten within 8 hours of being made.
What type of salmon should I use?
Use sushi-grade salmon or previously frozen salmon that is safe for raw consumption.
Fresh, high-quality salmon is important because the fish is lightly cured in citrus juice rather than fully cooked.
How long should I marinate the salmon?
For this recipe, 30 minutes is enough time for the salmon to become slightly firm while still maintaining a buttery texture.
If left too long, the salmon can become overly firm and lose its fresh texture.
What should I serve with salmon ceviche?
Serve this ceviche with tortilla chips, tostadas, crunchy corn tortillas, or spooned into soft taco shells.
It also pairs well with avocado slices or a light summer salad.
Can I use fresh pineapple instead of canned pineapple?
Fresh pineapple adds an even brighter flavor and a little extra texture to the ceviche.
Can I swap another fish?
Yes. Tuna, shrimp, halibut, or mahi-mahi would all work well with the sweet pineapple and citrus flavors in this recipe.
Why is leche de tigre important in ceviche?
Leche de Tigre is the flavorful citrus-based marinade that gives ceviche its bright, bold flavor. It combines citrus juice, aromatics, herbs, and seasonings to help cure and flavor the seafood.
Can I keep the salmon in the citrus juices overnight?
The citrus juices, lime, and lemon cook the salmon and shrimp if you are using them.
So, leaving the seafood in the citrus for too long can result in tough, chewy salmon and shrimp. I recommend straining off the citrus-based juices and storing them separately in a tight-fitting jar with a screw-on lid if storing overnight.
Cover the ceviche bowl with plastic wrap to keep it from drying out and from absorbing other flavors inside your fridge.
The next day, add the mixture back into the ceviche and gently stir to distribute the juices evenly.
Love salmon? Be sure to check out some of these salmon recipes:
Air Fryer Salmon Recipe with Cilantro Lime
Now that you have the recipe, the only thing left to do is add the ingredients to your grocery list, then treat yourself by making this beautiful, easy-to-make, and delicious Pineapple Salmon Ceviche.
More cold appetizer ideas to serve this summer!
Bacon Deviled Eggs Made with Spinach
Sour Cream Hummus + Yellow-Eyed Peas
Deconstructed Mini Pasta Salad
Ceviche With Salmon + Pineapple
Ingredients
Leche de Tigre for ceviche
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup pineapple juice
- 3 garlic cloves minced
- 1 tbsp fresh dill minced
- 1 tbsp fresh cilantro chopped
- 1 tbsp red onion diced
- 1/2 cup clam juice
- pinch of sea salt
- freshly cracked black peppercorns
Ceviche Fresh Ingredients:
- 1 Honeycrisp apple cut into small chunks
- 1 can pineapple chunks drained
- 1 ear of grilled sweet corn on the cob kernels removed
- 1 tbsp EVOO
- 1 tbsp butter
- 1/3 cup fennel bulb cut into a small dice
- 1 jalapeño pepper seeded and chopped *use whatever kind of chile you prefer; I typically use a serrano or a jalapeno
- 1 1/2 pounds of salmon cut into 1/2" cubes
- 1 small onion quartered and diced
Instructions
- In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, pineapple juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add the salmon and use a large spoon to ensure the pieces are fully coated in the Leche de Tigre mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Cut the kernels off the corn cob. Place a sauté pan over medium-high heat and add 1 tbsp of EVOO and 1 tbsp of butter. When the mixture is hot, add the corn and sauté until lightly charred and tender. Then add a pinch of sea salt, freshly cracked black peppercorns, and toss. Spoon the mixture into a bowl and refrigerate it to cool.
- After 30 minutes, remove the bowl from the fridge and uncover it; the salmon should be slightly firm to the touch.
- Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining onion, and fresh dill.
- Toss the mixture gently to combine. Top with fresh cilantro.
- Serve with crispy corn tortillas as a dip, or spoon into soft or hard taco shells.
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