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Ceviche of Brill


  • For the Salsa


  • 1.

    Cut the fish into strips the length of your finger but half as thick. Cover with lime juice. Turn over and marinate for 2 hours. Drain and sprinkle with the fennel and salt.

  • 2.

    Cut the avocado into quarters, remove the skin and thinly slice lengthways. Sprinkle the avocado with some lime juice and a little sea salt and arrange on four plates.

  • 3.

    Mix all the salsa ingredients just before you serve the dish then put a pile on each plate with the fish. Serve immediately.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Ceviche of Brill.


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