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Chilli Trout Ceviche


  • For the mix


  • 1.

    Puree garlic, chilli, ginger, coriander, celery, oil of anchovies, sherry vinegar and juice of lemon and limes in food processor.

  • 2.

    Mix the fish, puree, onion, celery, cucumber and coriander leaves together just before serving. The citrus will cook the fish in two minutes.

  • 3.

    Place in serving bowl and place sweet potato in a separate bowl.

  • 4.

    Mix left over lemony puree in a shot glass with vodka.

  • 5.

    Garnish with coriander leaves.

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Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Chilli Trout Ceviche.


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