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SNAPPER CEVICHE 
with Vavasour Pinot Gris

Watch the step by step video here

Serves 4-6  

INGREDIENTS 

1 whole snapper (around 2kg) 
30ml olive oil
50ml Lighthouse gin
100ml sugar syrup
100ml lemon juice 
Flaky salt to taste
1 bunch of coriander, chopped
1 grapefruit, peeled and segmented
1 orange, peeled and segmented
1 kiwifruit ripe but firm, peeled
2 medium radish, julienned
2 spring onion, thinly sliced
1 shallot, julienned 
1 chilli, de-seed and diced
Black sesame seeds

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