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Henry Dimbleby's Ceviche

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Henry Dimbleby's Ceviche

Ingredients

  • 0.5 a fresh red chilli
  • 0.5 a red onion
  • 1 handful of radishes (the bigger each radish the better)
  • 250 g (8.8oz) sea bass fillet (equivalent to a 600g bass), boned and skinned
  • 3 carrots
  • 1 lemon - juiced
  • 3 tbsp extra virgin olive oil
  • 1 avocado
  • 1 small bunch of fresh coriander
  • 1 pinch of sea salt and freshly ground black pepper
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