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Summer berry Campari with salmon ceviche

Summer berry Campari with salmon ceviche

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 2 hours for chilling

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

Method

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.

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Grilled lamb and feta salad with sumac dressing and pitta croutons

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Summer berry Campari with salmon ceviche

Summer berry Campari with salmon ceviche

Ingredients

Method