Ceviche of Cape salmon with avocado and pink grapefruit

Name: Ceviche of Cape salmon with avocado and pink grapefruit
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 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

10 servings Prep: 15 mins

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Fish/Seafood

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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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.