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Seabass and Grapefruit Ceviche tacos


Peruvian food - ceviche in particular - has been one of the hottest food trends of 2012. The dish itself is surprisingly easy to make - it's the balance of flavours that can be hard to get right. Try this refreshing version with tangy grapefruit, piled into warm tacos for a light dinner or starter - the perfect appetiser before the indulgence of Christmas starts...


  • 480g sea bass fillets
  • 1lime, juice only
  • Pink Florida grapefruit, segmented, half used for juice the other half chopped.
  • A handful of fresh chopped coriander
  • 4 spring onions very finely sliced
  • 1 red chilli, very finely sliced
  • Salt and pepper
  • 4 taco shells


Step 1: Slice the fillets as finely as you can, and place them in a bowl; add the lime juice, Florida grapefruit juice and chopped segments, chilli, onions, coriander and seasoning.

Step 2: Heat the tacos in the oven or microwave. Combine with your fingers, and place in tacos. Serve immediately.



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