Papaya Pomegranate & Grapefruit Ceviche Salad

This papaya, pomegranate and grapefruit ceviche salad is pure heaven!

It’s light, fresh, summery and packed with flavour. It’s a variation of my grapefruit ceviche recipe, but I’ve replaced the coriander with basil, and added some papaya and pomegranate for some added pop and crunch!

You will need:

  • 2 salmon fillets
  • 2 limes
  • 2 papayas
  • 1 grapefruit
  • 1 pomegranate
  • 2 avocados
  • 1/2 red onion
  • handful of fresh basil

Papaya ceviche

Method:

1. Very thinly slice the salmon fillets into strips and place the salmon strips in a bowl. Squeeze the juice of a whole grapefruit over the top, and add the grapefruit flesh as well. Leave to soak for a while until the salmon changes colour and becomes paler – almost milky.

Papaya cevichePapaya cevichePapaya ceviche

2. Meanwhile, finely chop 1/2 red onion and put into a separate bowl, cut both avocados into bite sized pieces and cover with the juice of both limes and let them soak.

Papaya ceviche

3. De-seed the pomegranate (cut in half and tap so the seed fall out) and make sure to remove all the pith / white bits.

Papaya ceviche

4. Deseed and cut the papaya into bite sized pieces and arrange onto a salad plate.

Papaya ceviche

5. Scoop out the avocado, red onion, salmon and grapefruit and toss together with the papaya, then cover with chopped basil leaves and pomegranate seeds. Delicious!!

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