Enjoy this tasty salad, ideal for a light summer meal.
Place the sliced dory into a mixing bowl and squeeze the juice of one lime over the fish. Give it a mix and let it sit for a couple of minutes then drain off excess juice.
In a hot fry pan with some olive oil fry the chorizo and blood sausage until colored and crispy.
In a salad bowl combine the fennel, rocket, grapefruit segments, fennel tips and coriander and give it all a good mix then add in the chorizo, blood sausage and cirviche of dory and mix through again.
Dress with a drizzle of citrus oil and a drizzle of cabernet syrup, mix and then serve.
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