Recipe: Salmon Ceviche and Pink Lady

Recipe: Salmon Ceviche and Pink Lady

Former model and Master Chef Australia 2014 contestant, Sarah Todd adds an Indian twist to Australian food with some help from The Grand Hyatt, Santacruz. Recipe compiled by Averil Nunes.

Salmon Ceviche

Serves: 2-4


2 fillets of salmon, skin removed

2 lemons, juiced

2 limes, juiced

1 orange, juiced

2 tsp light soy sauce

1/2 red chili, seeds removed

Pack of poppadums

2 tbsp mayonnaise

Coriander cress


2 green mangos (or apple if mangoes are unavailable)

1/2 bunch mint

1 green chili, deseeded and sliced

1/2 red onion

Pinch salt and sugar


Place all chutney ingredients in a small food processor and blend to a relatively smooth texture. Add salt and sugar to taste until balanced.

Fry poppadums

Stir 1/2 lemon into mayonnaise. Chop salmon into 1-cm cubes. Finely slice red onion. Add all marinade ingredients into a bowl along with the sliced onion and diced salmon and serve.

Pink Lady


40 ml gin

20 ml apple brandy

10 gm fresh pomegranate

5 ml grenadine syrup

10 ml lime juice

Method: Muddle the pomegranate and add all the ingredients. Shake well with ice and strain in a glass.

Glass: Martini

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