Salmon Ceviche with UmamiPapi

Salmon Ceviche with UmamiPapi
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200g sashimi grade salmon fillet
4 limes
1 lemon
1/2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp UmamiPapi Chilli Oil
1/2 red onion
1/2 lebanese cucumber
1 tomato
1/2 avocado
1 clove garlic
1 bunch parsley
1 bunch coriander
1 pinch salt
1 pinch black pepper


  1. Slice salmon sashimi into bite sized cubes.
  2. Squeeze lime and lemon into a sieve with a large bowl underneath, pour in red wine vinegar, extra virgin olive oil, honey, UmamiPapi Chilli Oil and whisk together until well combined and set aside.
  3. Add the salmon to the dressing in the bowl and mix together until all the salmon chunks are coated in the mixture.
  4. Cover with cling wrap and set aside in the fridge for 20 minutes.
  5. After 20 minutes, slice and dice the red onion, cucumber, tomato, avocado and shave the garlic into the salmon citrus mix.
  6. Season with salt, pepper and mix together until well combined.
  7. Cover with cling wrap and add back into the fridge for 10 minutes.
  8. Using a slotted spoon, transfer the ceviche into a serving bowl, making sure to drain out any excess citrus juice. Once it is all in the bowl, drizzle 1-2 tbsp of the dressing to prevent the ceviche from drying out.
  9. Allow flavours to set in the fridge for an additional hour.
  10. Serve with tortilla chips and enjoy!