Maritimo Masterclass with Matt Hart: Salmon and Tuna Ceviche

The time is upon us when fervent fishos swap sandals for waders and dip their toes into bubbling inland waterways. The mighty salmon begin their run and any angler with a hint of ambition will be seen flicking a line in the hope of snagging their svelte prize; a fighting fit fish, its pink flesh fine to satiate the most discerning gourmet critics. 

If you find yourself standing waste-deep in a high-country stream, face to face with the gaping fish who just put up the battle of a lifetime, the thought may cross your mind that this particular opponent is worthy of more than a simple slice of lemon, some foil and a Weber. Elevate your day's catch with the respect it's earned, via Chef Matt Hart's simple, yet delicious culinary styling.

Ingredients

• 400g Atlantic salmon
• 400g yellow fin tuna
• 60g pomegranate
• 1 mango
• 1 knob young ginger
• 10g black onion seeds
• 80ml lime juice
• Kosher salt
• Lime powder
• Herbs
• Edible flowers

Method

1. Dice Atlantic salmon and yellow fin tuna into 1cm cubes, set aside in a bowl and refrigerate while you prepare the remaining ingredients.

2. Remove seeds from the pomegranate, dice 

the mango into small cubes and finely slice 

young ginger.

3. Add the pomegranate, mango and ginger into the bowl of salmon and tuna, combine with lime juice and kosher salt.

4. Dust a plate with lime powder and then scoop some ceviche mix into the middle. Garnish with the black onion seeds, herbs and edible flowers.