Cooking with Cara
Wrasse Ceviche
Ingredients
- 4 Wrasse fillets
- Juice of 1 lemon
- Juice of 1 lime
- 1/2 diced onion
MEthod
- In a small glass bowl add your juice and onion.
- Slice or dice your fillets and add to the bowl.
- Cover and refrigerate for 2-4 hours, until the fish has become opaque and is no longer raw inside.
- Once cured, drain juice and serve on a platter or in a salad.
No items found.
No items found.
No items found.
Meet Cara
Cara is a predominantly freshwater angler, based in Victoria, Australia.
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
