MONGWONG GRAPEFRUIT CEVICHE
- Slice the Morwong into fine diagonally strips . Peel skin from grapefruit and remove 5 segments and set aside.
- Into a small jar add KEEN'S Mustard Powder, 1 tsp of grapefruit and lemon juice, oil, salt and then shake to emulsify.
- To serve place fish onto a plate add grapefruit, drizzle dressing, crushed pink pepper corns and micro herbs to garnish.
BEN'S TIP: If you can't get Morwong use any kind of white flesh fish e.g. snapper, kingfish, or stripey trumpeter.