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Salad of Cerviche’d Dory, Blood Sausage and Grapefruit

Enjoy this tasty salad, ideal for a light summer meal.


  • 200 g fillet of fresh john dory sliced thin

  • juice of one lime

  • 1 baby fennel very finely sliced

  • handful baby rocket

  • 1 ruby grapefruit segmented

  • ½ cup of chopped coriander

  • 80g of fresh chorizo finely diced

  • 80 of blood sausage (also called blood pudding) finely diced

  • fennel tips ripped up

  • salt and pepper

  • citrus oil

  • cabernet syrup – ½ cup cabernet vinegar and ½ cup sugar bring to boil and reduce for 10 minutes.


  • 1.

    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.

  • 2.

    In a hot fry pan with some olive oil fry the chorizo and blood sausage until colored and crispy.

  • 3.

    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.

  • 4.

    Dress with a drizzle of citrus oil and a drizzle of cabernet syrup, mix and then serve.

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