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Photo of Salmon ceviche, chilli, cucumber and lime witlof cups by WW

Salmon ceviche, chilli, cucumber and lime witlof cups

0 - 1
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
0 min
Get creative with your canapes- using wiltof leaves as cups to fill your salmony-salsa is a cracker of an idea!


Lime juice

2 tbs

Caster sugar

½ tsp

Skinless salmon

300 g, Sashimi grade, finely chopped

Lebanese cucumber

1 medium, seeded, finely chopped

Fresh red chilli

1 whole, long variety, seeded, finely chopped

Fresh mint

2 tbs, chopped

Roasted peanuts

2 tbs, chopped

Fresh chives

4 tbs, chopped


1 bunch(es), or witlof leaves (16 small leaves)


1 medium, cut into wedges, to serve


  1. Combine the lime juice and sugar in a shallow glass or ceramic dish. Add the salmon and stir to coat. Cover and set aside in the fridge for 1 hour to marinate.
  2. Add the cucumber, chilli, mint, peanut and 2 tablespoons of the chives to the salmon. Season with salt and pepper.
  3. Divide the salmon mixture between the witlof leaves. Sprinkle with the remaining chopped chives. Serve with lemon wedges.