Ceviche of salmon and crab with chilli, lime, coriander and grapefruit

  • serves 6
  • Easy

Ceviche is both fresh, easy and low fat. Eaten raw, this recipe with crab and salmon is paired with a citrus-chilli dressing and makes a good appetiser or light lunch.



  • organic salmon fillet 500g, skinless
  • fresh white crab meat 100g, carefully picked through to make sure there is no shell


  • limes 3, ½ a lime zested and the rest juiced to make 50ml
  • grapefruit juice 2 tbsp
  • grapefruit ½ small, segmented
  • red chilli ½, seeded and finely diced
  • golden caster sugar 1 tbsp
  • Tabasco sauce a couple of dashes
  • coriander a handful of sprouts or leaves


  • Step 1

    Salt the salmon lightly and leave for 10-15 minutes, wash off the salt and then slice very thinly.

  • Step 2

    To make the dressing, mix the lime juice and zest and grapefruit juice and segments with the chilli. Add the sugar and tabasco to adjust the flavour – the dressing should be sharp and spicy.

  • Step 3

    When you are ready to plate up, stir the coriander into the dressing. Put the salmon onto the plates so that it only just overlaps, and sprinkle the crab meat over the salmon. Drizzle the dressing over the salmon, making sure you cover it evenly.

Nutritional Information

  • Kcals 180
  • Carbs 3.7g
  • Protein 20.2g
  • Fat 9.5g
  • Salt 0.33g
  • Fibre 0.1g