|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|
|fresh dill — handful, to garnish|
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.