Salmon Ceviche with Guava Dressing

A twist on the classic ceviché.


400g Good quality Salmon (Sashimi Grade)

1 small red chilli, finely chopped

Small handful finely chopped coriander

Juice of 1 lime

60mL Premium Extra Virgin Olive oil

90mL Guava Vinegar

1 Tbsp Fennel leaves


Place the salmon in the freezer for 20 minutes. Slice thinly and arrange on a plate in a single layer. Evenly drizzle the guava vinegar and olive oil over salmon.

Sprinkle with chopped coriander and chilli. Drizzle with lime juice and fennel leaves and season well. Serve immediately.