Summer berry Campari with salmon ceviche

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the summer berry Campari:
Ice cubes
6 tots Campari
1 cup cranberry juice
1 cup strong berry tea, chilled
3 x 200 ml cans lemonade
1 orange, sliced, to garnish
For the salmon ceviche:
500 g fresh salmon, cut into ½ cm slices
2 T finely sliced spring onions
1 t lemon zest
2 t finely chopped pickled ginger
1/3 cup lime or lemon juice
A pinch of salt
Freshly ground black pepper, to taste
150 g fresh cherries, pitted and halved
Peel of 1 lemon, cut into needle-like threads and blanched
limes, for serving

Cooking Instructions

To make the summer berry Campari: Fill a cocktail shaker with ice cubes and add the Campari, cranberry juice and berry tea. Shake well, then pour into 6 chilled glasses and top up with lemonade. Garnish with orange slices.

To make the salmon ceviche: Combine all the ingredients except the cherries, lemon peel and limes and chill for 2 hours. Transfer to serving bowls and top with the fresh cherries and lemon threads. Serve with lime halves.

Discover more ceviche recipes here.