Ceviche With Salmon + Pineapple
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.
Servings: 6
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 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
- 1 tbsp fresh cilantro, chopped (for garnish)
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.
- 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 chopped cilantro.
- Serve with crispy corn tortillas as a dip, or spoon into soft or hard taco shells.