Retaining the zesty, refreshing dressing, this one uses the crowd-favourite sashimi to deliver a twist from the classic ceviche. Serve as an appetiser, or enjoy it as a light meal on hot, sluggish afternoons. It’ll help!
- 2 oranges (480 g)
- 400 g (12½ ounce) piece sashimi-quality salmon, sliced thinly
- 175 g (5½ ounces) watercress, trimmed
- 1 tbsp white wine vinegar
- 1 tbsp drained baby capers, rinsed
- 2 tsp finely chopped fresh dill