GRAPEFRUIT AND CHIPOTLE SALMON CEVICHE WITH FENNEL SALAD

Ingredients

• 60 g baby herb leaves

• 2 lime,wedges

• 5 limes,finely grated zest

• 3 Tbsp fresh coriander

• 250 g salmon fillets, skinned

• 1 fennel bulb

• 1 Spring onion, thinly sliced, to garnish

• 6 Radishes, thinly sliced

• 5 Tbsp Fresh grapefruit juice

• 2 Whole dried chipotle chillies, soaked in boiling water, drained and finely chopped

Cooking Instructions

1. To make the salmon ceviche, mix the chillies, grapefruit juice, lime zest and juice and add the castor sugar.

2. Add the coriander at the last minute and toss to combine.

3. Cut the salmon at an angle into 2mm to 3mm wide slices.

4. Place the salmon slices on one side of a serving plate.

5. Spoon all but two tablespoons of the ceviche dressing over the salmon and set aside for about 30 minutes.

6. Mix the fennel, radish and spring onions with the salad leaves and reserved 2 tablespoons of ceviche dressing.

7. Place the fennel salad next to the salmon on the plate and serve.

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