Ceviche of Cape salmon with avocado and pink grapefruit

10 servings Prep: 15 mins
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The best Latin American recipe Ceviche of Cape salmon with avocado and pink grapefruit. fresh, marinated in citrus seasonings and creamy. Best served chilled.

By Food24 November 03 2009
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Ingredients (10)

1.00 kg cape salmon — fillets or other firm white fish
500.00 ml orange juice
2.00 onions — thinly sliced
2.00 garlic — cloves, crushed
10.00 ml sea salt
50.00 ml fresh chillies — 573
4.00 pink grapefruit — peeled and segmented
2.00 avocado — cut into chunks
45.00 ml tequila
fresh dill — handful, to garnish
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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.

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