Juliet's
Catering
Ceviche trio with crisp salad leaves

Ceviche trio with crisp salad leaves

Marinade

Vinaigrette

Citrus yoghurt

Slice the salmon an tuna thinly on an angle, slice the scallops thinly and keep the corals whole, lay it all out on a non-metallic tray and place the dish in the fridge till needed.

Amalgamate the marinade ingredients and taste for seasoning.

Mix the citrus yoghurt ingredients together and taste. It should have a strong citrus flavour.

Also make a light vinaigrette for the salad and check for seasoning.

20 minutes before serving, pour the marinade over the sliced fish and scallops, making sure the slices have been coated with the marinade. You may need to turn the slices to make sure it is all well-covered and return to the fridge until ready to serve. It will take 15-20 minutes until the fish turns opaque.

To serve, add a spoon of citrus yoghurt to the plate and using the back of a spoon, spread the yoghurt over the plate.

Removed the sliced fish from the marinade and place the slices over the yoghurt and decorate with the sliced scallops and radishes. Mix the baby leaf salad with the chicory and add a tablespoon of the dressing and stir to coat the leaves. Place a small handful of salad on top of the fish and serve immediately.

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