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Ceviche


You'll need

350 gm sashimi-grade red snapper, ocean trout or hiramasa ¼ small red onion, very finely chopped ½ fresh long red chilli, seeded and very finely chopped 2 limes, juiced 1 tbsp capers, very finely chopped ½ small clove garlic, very finely chopped ¼ cup extra-virgin olive oil 24 witlof leaves (about 2 heads) To serve: chives, cut into 2-3 cm lengths

Method

  • 01
  • Using a very sharp knife, cut fish into 2-3mm pieces and place in a bowl. Add remaining ingredients except witlof and mix well. Cover and refrigerate for 25 minutes for flavours to develop. Divide ceviche among witlof leaves placed on a platter, top with chives and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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