Name: Salmon ceviche salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 oranges (480g); 400 gram (12½-ounce) piece sashimi-quality salmon, sliced thinly; 175 gram (5½ ounces) watercress, trimmed; 1 tablespoon white wine vinegar; 1 tablespoon drained baby capers, rinsed; 2 teaspoon finely chopped fresh dill

Salmon ceviche salad

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

Serves 4

Cook

25M

Ingredients

2 oranges (480g)

400 gram (12½-ounce) piece sashimi-quality salmon, sliced thinly

175 gram (5½ ounces) watercress, trimmed

1 tablespoon white wine vinegar

1 tablespoon drained baby capers, rinsed

2 teaspoon finely chopped fresh dill

Method

1.Segment oranges over a small bowl; reserve ¼ cup orange juice for the dressing.

2.Make orange and dill dressing by placing vinegar, capers, dill and reserved orange juice in a screw-top jar; shake well.

3.Combine salmon and half the dressing in a medium bowl; stand for 5 minutes.

4.Place salmon mixture in a large serving bowl with remaining dressing, watercress and orange segments; toss gently to combine. Season to taste.

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