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SALMON CEVICHE

  • Woolworths
  • Mar 22, 2016
  • 1 min read

Ingredients

400 g salmon lime juice 2 ruby grapefruit, zested 1 bulb baby fennel fresh, deseeded, chillies

Cooking Instructions

Thinly slice the salmon fillets, cover in lime juice and chill. Remove the peel and pith of the ruby grapefruit and cut into segments. Use a vegetable peeler to make curls out of a fennel bulb. Serve salmon strips and grapefruit segments with chopped green chillies and fennel curls.

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