Summer berry Campari with salmon ceviche

Summer berry Campari with salmon ceviche

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  • 6
  • Easy
  • Carb Conscious Fat conscious
  • 30 minutes, plus 2 hours for chilling


  • 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.

Jacques Erasmus Recipe by: Jacques Erasmus
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