4 Portions

• 400 g whole fresh salmon
• 1/2 small, red onion, sliced paper thin 
• 1 red chili pepper, finely chopped
• 1 garlic clove, finely chopped 
• Juice of 2 limes 
• 2 ripe avocados 
• 10 g fresh coriander leaves, coarsely chopped 
• Pinch of salt

For the dressing:

• 2½ tablespoons extra virgin olive oil 
• 2½ tablespoons grapefruit juice 
• Pinch of sugar
• Shot of Angostura bitters

Salmon ceviche with avocado and pomegranate


1. Place the salmon with the skin-side down on a cutting board and cut into thin strips using a very sharp knife. Put the fish together with the onion, chili and garlic in a flat bowl. Season lime juice with a pinch of salt and then pour over the fish and turn the fish in it. Cover with plastic wrap and marinate for 30 minutes in the refrigerator (turn fish after 15 minutes).

2. Halve the avocados, remove pits then remove skin and cut into strips. Sprinkle with grapefruit juice. That prevents the avocados from browning the same way that lime or lemon juice does. When the fish in the lime juice marinate is no longer glassy looking, pour off the liquid. Beat the dressing ingredients together.

3. Arrange the fish on a platter with avocado, coriander, onion and chili. Pour the dressing over it using a spoon.