- Serves 4
- Prep Time: 10 mins
- Cook Time: 5 mins
- 200 g salmon belly, skinned
- 2 tbsp rock salt
- 1 tbsp red chillies, finely diced
- 75ml/3fl oz. pink grapefruit juice
- 1 tbsp pomegranate seeds
- 1 lime zest / juice
- 1 tbsp caster sugar
- Small bunch coriander
- 1 fennel bulb, finely sliced
- 2 radishes finely sliced
- 1 grapefruit segmented
- Small amount of fennel bronze
For the ceviche, dice the salmon into small cubes.
In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar.
Pour the mix over the salmon cubes & allow marinating for 5 minutes.
Arrange the salmon in the middle of the plate. Layer the fennel, radish, pomegranate seeds & the fennel bronze & coriander.
Drizzle with the remaining marinate to finish.
Recipe kindly contributed by Roy Brett of the Ondine Restaurant, Edinburgh