Barramundi ceviche


Barramundi ceviche

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Looking for a next level summer appetizer? Try this Barramundi Ceviche with Avocado!

Serves 6

  • 300g skinless barramundi, sliced into 3cm long x 4mm slices
  • 2 ruby grapefruit
  • Pinch of salt
  • 2 tbsp lemon juice
  • 1 long green chilli,
  • finely sliced
  • 2 eschalot, finely diced
  • 50g fermented turnips
  • 1 cup coriander leaves
  • 3 tbsp extra virgin olive oil
  • 3 avocados
Peel grapefruit, segment filaments and cut each slice in half, collecting all juice from the leftover pith.
Combine In a bowl with the barramundi, salt, lemon juice and sit for 10 mins. Then add chillis, eschalot, coriander and fermented turnips.
Slice avocadoes into 6 long wedges and arrange in the centre of six entrée plates or bowls, place ceviche in the centre on top of the avocado and serve as an entrée or a part of a shared meal.
Scatter with coriander.
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