Grapefruit and Chipotle Salmon Ceviche
with fennel salad

Recipe by: Cammy Peplouw  

Serves: 4
Preparation time: 10-15min
Cooking time: 30 minutes

2 Whole dried chipotle chillies, soaked in boiling water, drained and finely chopped
5 Tbsp Fresh grapefruit juice
6 Radishes, thinly sliced
120 g baby herb leaves
3 spring onion, chopped
1 fennel bulb, finely sliced
250 g salmon fillets, skinned
3 Tbsp fresh coriander, chopped
5 limes, juiced
1 Tbsp lime, zested

To make the salmon ceviche, mix the chillies, grapefruit juice, lime zest and juice and add the castor sugar.
Add the coriander at the last minute and toss to combine.
Cut the salmon at an angle into 2mm to 3mm wide slices.
Place the salmon slices on one side of a serving plate.
Spoon all but two tablespoons of the ceviche dressing over the salmon and set aside for about 30 minutes.
Mix the fennel, radish and spring onions with the salad leaves and reserved 2 tablespoons of ceviche dressing.
Place the fennel salad next to the salmon on the plate and serve.