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–+ servings
salmon ceviche in a white serving bowl
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5 from 1 vote

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.
Course: appetizers
Servings: 6
Author: This Worthey Life

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.