Tuna and Salmon Tartare with Endive Leaf

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1/3 pound sushi grade tuna, cut into small dice

2 medium shallots, finely minced

2 teaspoons freshly grated ginger

1 tablespoon lime juice

1 teaspoon soy sauce

1 teaspoon sesame oil

3 tablespoons olive oil

Salt and freshly ground black pepper

1/3 pound line caught wild salmon, cut into small dice

2 heads Belgian endive

1 tablespoon caper berries, finely chopped