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Salad of Cerviche’d Dory, Blood Sausage and Grapefruit

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



  • 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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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Salad of Cerviche’d Dory, Blood Sausage and Grapefruit.


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