Ceviche of Cape salmon with avocado and pink grapefruit

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

Ingredients

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

Method

 
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
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.