Kohlrabi, potato and salmon ceviche

Kohlrabi, potato and salmon ceviche

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Pescatarian
  • 30 minutes
  • 10 minutes
  • Cape Point Sauvignon Blanc 2012


  • 4 kohlrabi
  • 4 pink fir potatoes
  • 250 g lightly smoked salmon
  • Sea salt, to taste
  • For the dressing, whisk
  • 2 limes, juiced
  • 1 red chilli, finely chopped
  • 1 t brown sugar
  • 2 t rice vinegar
  • 1 t Thai fish sauce

Cooking Instructions

Using a mandolin or sharp knife, thinly slice the kohlrabi and potato, then chop the sliced potato into thin matchsticks.

Soak the potato in cold water for 30 minutes to remove some of the starch.

Bring a pot of salted water to the boil.

Working in batches, blanch the potato for 30 seconds in the boiling water. Remove using a slotted spoon and place in iced water.

Cube the salmon and place in a bowl with the potato and kohlrabi.

Pour over the dressing, place in a serving dish and season.


Recently I was in awe of the incredible flavour of a raw potato and salmon dish I ate at Nobu. This is my version.

Discover more ceviche recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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