Are you looking for a light appetizer to make this summer? Try our Ceviche with salmon and pineapple. It’s an easy cold appetizer to serve for summer entertaining. Grab the recipe down below!

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 of 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 citrus juices 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 an equal amount of both lemon and lime juice. And it is the acidity of citrus juices that are 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 edition of Honeycrisp apple, fennel, jalapeño, and red onion gives this ceviche great texture with sweet and savory taste profiles. 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

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.
1/3 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, divided

Leche de Digre 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
a couple of turns of freshly cracked black peppercorns

Directions:

In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add salmon and use a large spoon to make sure the salmon pieces get fully covered in the Leche de Tigre mixture. Cover the bowl with plastic wrap and place it in the fridge for 30-minutes.
Cut the kernels off the corn cob. Place a saute pan over med-high heat and add one tbsp of EVOO and one tbsp of butter. When the mixture is hot, add the corn and saute until the corn is opaque, add a pinch of sea salt, and toss. Spoon the mixture into a bowl and set it into the fridge to cool.
After 30-minutes, remove the bowls from the fridge and uncover; the salmon should be a little firm to the touch.
Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining red onion, and fresh dill.
Toss the mixture gently to combine, serve with crispy corn tortillas as a dip or spoon into soft or hard taco shells.
Serve.

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 up to forty-eight hours, but not longer than two 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.

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 it. So, leaving the seafood in the citrus just too long can result in tough and 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 over 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

Honey Pineapple Salmon

Now that you have the recipe, the only thing left to do is adding 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!

Cold Appetizer Idea

Bacon Deviled Eggs Made with Spinach

Hummus Deviled Eggs

Sour Cream Hummus + Yellow-Eyed Peas

Deconstructed Mini Pasta Salad