Summer Salmon Ceviche

Ingredients

150g salmon sashimi 

1/2 Lebanese cucumber

1/4 red onion

1/2 jalapeño

1/2 pomegranate

5-6 mint leaves

1 tbsp extra virgin olive oil

Juice of 1/2 lime

Pinch sea salt

150g corn chips or pita bread 

Method

1. Thinly dice the vegetables and salmon sashimi into 0.5 x 0.5cm cubes. Thinly slice the mint leaves. 

2. Tap the seeds out from the pomegranate. You can do this by facing it downwards over a bowl and whacking the outside with a wooden spoon. 

3. Add the vegetables, sashimi and mint to a bowl. Drizzle over the olive oil, lime juice and sea salt and combine. 

4. Serve with tortilla chips or flatbread.