Travel with your tastebuds: Cheat’s smoked salmon ceviche with grapefruit and avocado

I’ve always wanted to go to South America, and I remain confident that I will do someday, but in the meantime ceviche is a pretty excellent way to pretend you’re in Peru. I first tried it at Andina in Shoreditch, had it again recently at Blixen and decided that I had to learn how to make it – the combination of sweet, salty and citrus flavours is absolutely addictive to me.


After reading a lot about fish parasites (and I can heartily recommend that you don’t) I decided that I wasn’t happy supermarket fish was fresh and healthy enough to eat without cooking properly, so I did some experimenting with smoked salmon using this recipe as inspiration.

As it turns out, the smoked salmon does add another level of flavour to the dish, but it’s no bad thing and it’s certainly easier to work with pre-sliced smoked salmon than it would be to cut the slices yourself! It was absolutely delicious for a light lunch, and would also work well as a dinner party starter.


Smoked salmon ceviche with grapefruit and avocado

Serves 2

100g smoked salmon
1/2 a small red onion sliced wafer thin
1 small clove of garlic, sliced wafer thin
Sriracha, to taste
1 lime, juiced
1 pink grapefruit
1/2 ripe avocado
1 tablespoon olive oil
Small pinch of sugar

  1. Mix together the lime juice with a small pinch of salt and about quarter of a teaspoon of sriracha. Place the red onion, garlic and salmon, torn into small pieces, into a bowl and cover with the juice mixture. Cover the bowl with a tea towel or a sheet of kitchen towel and place in the fridge for 20 minutes, mixing after 10 minutes.
  2. While the fish cures in the citrus juice, use a sharp knife to peel the grapefruit. Carefully cut out chunks of flesh until you have 7-8 segments, then squeeze around 2 tbsp of juice into a bowl and discard the rest of the grapefruit.
  3. Mix the grapefruit juice with 1 tbsp of olive oil and a small pinch of sugar to create a dressing.
  4. Just before the salmon comes out of the fridge, chop the avocado into slices. Arrange the fish, which should have lost its translucency, between two plates along with the red onion and avocado – discard the garlic and the liquid in which the fish has cured.
  5. Drizzle over the dressing and enjoy immediately.