Scallop and Salmon Ceviche Recipe

Scallop and salmon ceviche with chilli lemon vinaigrette recipe
 
Courtesy of Dennis Ris, Executive Chef at Sublime Bar and Grill, Peppers Beach Club 

Ingredients

Slice sea scallops thinly
Slice Atlantic salmon thinly
Rocket lettuce leaves

Vinaigrette

1 lemon  
1 lime
1 chili
30 gram ginger
5g shredded coriander
1 stick lemon grass 
50ml good extra virgin olive oil

Method

1. Chop all vinaigrette ingredients finely add sea salt and finely crushed pepper. 
2. Gently mix with lemon juice and olive oil so not to make the dressing cloudy.
3. Arrange seafood on the plate and garnish plate with rocket, pepper and a slice of lime.
4. Gently sprinkle vinaigrette over all the items and now ready to serve.