- Yield: 6 servings
- Prep Time: 15 minutes
I love ceviche, but with precooked fish. You can call me chicken (about a seafood recipe), but go raw if you choose. Combining all the ingredients on this list, ceviche's lime sauce is perfect for hot weather.
- 3 passionfruit
- 6 limes
- 2 cloves garlic, minced
- 1 serrano pepper, chopped, with seeds
- 1 tbsp sugar
- 1 1/2 tbsp kosher salt
- 1/3 cup fresh cilantro, chopped
- 1/2 Caribbean Red® papaya
- 1 dragonfruit
- 1/2 medium red onion, chopped
- 8 oz. celery, thinly slices
- 6 oz. precooked salmon
Cut the passionfruit in half and scoop out the interiors. Put in a small bowl and microwave on medium for 30 seconds.
Add to that small bowl the juice of 6 limes, garlic, pepper, sugar, salt and cilantro. Stir to combine.
Cut open a papaya. Discard the seeds and peel. Chop half of the papaya into bite-sized pieces. Put in a large bowl.
Cut open a dragonfruit. Scoop out the white interior. Cut into bite-sized pieces. Add to the large bowl.
Add the onion and celery to the large bowl. Toss gently to combine. Add the passionfruit-lime mixture and toss gently.
Carefully slice the salmon into squares. Add to the bowl. Toss gently.
Cover with plastic wrap. Refrigerate at least 2 hours.