Ingredients
Method
-
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
Ingredients
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.
Comments