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  • 400 g salmon fillets
  • Lime juice
  • 2 ruby grapefruit
  • Fennel bulb
  • Green chillies, chopped

Thinly slice the salmon fillets, cover in lime juice and chill. Remove the peel and pith of the ruby grapefruit and cut into segments.
Use a vegetable peeler to make curls out of a fennel bulb.
Serve salmon strips and grapefruit segments with chopped green chillies and fennel curls.

Discover more ceviche recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

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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