Ceviche of Cape salmon with avocado and pink grapefruit

Recipe from: 12/1/1999 12:00:00 AM
Ingredients 10
Servings 2
Minutes 15 minutes


Serving Change
  • 1
    Cape salmon fillets or other firm white fish
  • 500
    fresh orange (lime or lemon) juice
  • 2
    onions, thinly sliced
  • 2
    cloves garlic, crushed
  • 10
    sea salt
  • 50
    olive oil
  • 4
    pink grapefruit, peeled and segmented
  • 2
    medium avocados, cut into chunks
  • 45
    tequila (optional)
  • handful of dill to garnish


15 minutes
Place fish, cut into 1 cm slices, in a plastic container and pour over the juice. Top with onion and garlic. Sprinkle with sea salt and drizzle with olive oil. Cover with a lid or plastic wrap and refrigerate for one to two days. Arrange fish, onion slices, grapefruit segments and avocado on a platter. Add tequila to orange juice and olive oil mixture and pour over fish. Garnish with dill. Keep chilled until ready to serve.

Read more on: fish/seafood


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