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Gwendelyn Robinson Grizzle
Ceviche
Raw fish dish with fennel, ginger, onion, basil and orange.
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Ingredients
Directions
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Peel and grate the ginger. Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into rings.
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Squeeze out the limes and orange. Beat the ginger, half of the red pepper, lime juice, orange juice and salt into a dressing.
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Cut the stems and a small piece of the underside of the fennel bulb, halve the tuber lengthwise and cut into wafer-thin slices.
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Divide the fennel over a deep plate. Cut the cod into slices of ½ cm and spread over another deep plate.
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Cut the onion into wafer-thin rings and put in a bowl.
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Mix 3 tablespoons of dressing through the onion. Divide the remainder of the dressing over the fennel and cod. Let marinate in the refrigerator for 30 minutes covered.
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Tear the basil into pieces. Drain the fennel, cod and onion and spread over a flat dish.
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Garnish with the rest of the red pepper and the basil. Season with pepper and salt.
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Nutrition
85Calories
Sodium8% DV190mg
Fat2% DV1g
Protein22% DV11g
Carbs2% DV7g
Fiber8% DV2g
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