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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Peruvian flounder ceviche


You'll need

1 kg skinless flounder fillets, cut into 2.5cm wide strips 1 Spanish onion, very thinly sliced 2 tsp finely chopped small red chillies 8 limes, juice only 2 (about 700gm) corn on the cob, boiled and cut into 2cm rounds 6 (about 600gm) sweet potatoes, boiled, peeled and thinly sliced diagonally To serve: lime cheeks

Method

  • 01
  • Place fish in a non-reactive bowl. Add onion, chilli, lime juice, season to taste with sea salt, combine, cover and refrigerate for 15 minutes or until fish starts to turn from opaque to white. Serve with corn, sweet potato and limes.

Flounder is the most common fish used for Peruvian ceviche; substitute snapper, grouper or blue-eye trevalla if it's unavailable. Garnishes include corn, sweet potato, butter lettuce and Spanish onion. The marinade, known as 'leche de tigre' (tiger's milk), is a popular hangover cure.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Off-dry riesling.

Featured in

Feb 2007

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