Kingfish & Salmon Ceviche
1/4 cup freshly squeezed orange juice
2 tblspns lime juice
2 tblspns olive oil
2 tspns sesame oil
1 tblspn fish sauce
300g sashimi grade kingfish fillet, finely sliced
300g sashimi grade salmon fillet, finely sliced
1 long red chilli, seeds removed, finely chopped
1 tblspn roughly torn coriander leaves
1 tblspn small mint leaves
1 small red onion, very thinly sliced
2 tblspns pomegranate seeds
Whisk the orange and lime juice in a bowl with oils and fish sauce.
Alternate the kingfish and salmon slices on 6 serving plates.
Scatter with the chopped chilli, coriander, mint, onion and pomegranate or citrus.
Drizzle with the dressing just before serving.