Yucatecan Ceviche

4 faves
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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
190
FAT
38%
CHOL
22%
SOD
13%

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Ingredients for 4 servings

300 g fresh, line-caught sea bass or mackerel, filleted and skinned (about 4 small fillets) or some hand-dived Scallops

juice of 3 limes

juice of half a grapefruit

1-2 tbsp Wahaca Habanero salsa (or more to taste)

½ red onion, finely sliced

1 fresh red chilli, finely diced

sea salt and freshly ground black pepper

2 tablespoons olive oil

pinch of salt

4–5 radishes, finely sliced

a large handful of chopped coriander

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