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.

Discover more ceviche recipes here.