Sophisticated Salmon Ceviche

Squeeze juice from orange and lemon. Set aside 2 tablespoons for the vinaigrette.

Marinate the salmon in the remaining orange and lemon juice. Season with salt and pepper. Chill for 30 minutes.

Meanwhile, cook the leek in a pressure cooker for 10 minutes. Cool and cut into thin strips.

To make the vinaigrette: mix together reserved fruit juice with salt, pepper an 3-4 tablespoons oil.

To each glass, add 1 teaspoon leek, 1 teaspoon vinaigrette and 2 tablespoons salmon. Decorate with lemon or orange zest.