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Snapper ceviche, baby fennel and blood orange


You'll need

300 gm sashimi-grade snapper fillet, skin removed, sliced across the grain into 3mm-thick slices 100 ml lime juice 3 tsp extra-virgin olive oil ½ cup each (firmly packed) coriander and mint 2 baby fennel bulbs, shaved across the grain, fronds coarsely chopped 2 blood oranges, segmented and chopped, juice reserved (see note)

Method

  • 01
  • Marinate snapper in lime juice for 15 minutes, then drain. Drizzle with extra-virgin olive oil and season with sea salt to taste.
  • 02
  • Combine snapper with remaining ingredients and serve immediately.

Note Substitute Valencia or navel oranges if blood oranges are unavailable. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2015

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