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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