An exquisite summer dish that’s as delicious as it is light, healthy and simple to prepare. Popular in coastal towns in South America, ceviche uses a method of curing the fish in lime juice before mixing it with a pop of chilli and crunch red onion, cucumber and crispy garlic chips. It’s a riot for the tastebuds and just about the coolest way to enjoy Hiramasa this side of Peru. Courtesy of the Executive Chef of the acclaimed Saké Restaurant, Shaun Presland.
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