A twist on the classic ceviche. The guava vinegar and lime juice gently cook the salmon and impart a tropical fresh flavor. Great as an entrée or part of a seafood lunch.

Ingredients

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

Method

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 the salmon.

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