Ceviche Recipe Executive Chef Jonathan Gargan reccomends this fresh line fish ceviche recipe from the Cape Point Vineyards Restaurant as the perfect dish to serve al fresco with a bottle of cold Noordhoek Sauvignon Blanc. Serving: 4 portions Ingredients: 400g line fish 40g pomegranate 2g chilli 5g fresh coriander 80g limes 100g lemon 10ml fish sauce…
