Photograph of salmon Fresh Salmon Ceviche

Recipe courtesy of Klaus Knust, Kitchens Manager, The University of Edinburgh (Serves 4)


500g fresh salmon fillet
(skinned, boned, belly part removed, diced in half inch cubes)
100g finely diced red onion
50g mixed fresh chillies (seedless and finely chopped)
100g finely diced mixed peppers
10g finely chopped garlic
2 tbsp chopped coriander leaves
2 tbsp chopped flat parsley
250g peeled and boiled sweet potato (thinly sliced)
200g char-grilled baby corn
½ cup of fresh lemon juice
½ cup of fresh lime juice
4g freshly ground black pepper
4 halved red chillies
4 sprigs flat parsley leaves


  • Mix all ingredients together in a bowl and marinate for 10 minutes in the fridge
  • Arrange the mixture in the centre of 4 large soup plates with all the juices
  • Place the sweet potato slices around the mixture, garnish with the baby corn, the parsley leaves and the chilli halves
  • Serve immediately