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Puree garlic, chilli, ginger, coriander, celery, oil of anchovies, sherry vinegar and juice of lemon and limes in food processor.
Mix the fish, puree, onion, celery, cucumber and coriander leaves together just before serving. The citrus will cook the fish in two minutes.
Place in serving bowl and place sweet potato in a separate bowl.
Mix left over lemony puree in a shot glass with vodka.
Garnish with coriander leaves.
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