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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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