PERUVIAN KINGKLIP CEVICHE SERVED WITH BEETROOT SPONGE & SORBET - RCL FOODS

Ingredients

• 100g Nola Original
• 20g icing sugar
• 20g cake flour
• 3 eggs
• 10g beetroot dust (dehydrated beetroot, blitzed into powder)
• 50g Nola Reduced Oil Salad Dressing
• 600g fresh Kingklip fillet
• 6 limes, zested and juiced
• 50ml olive oil
• 25ml white wine vinegar
• 10g fresh parsley
• 2 green chilli
• 10g red onion, diced
• 5g spring onion, sliced
• 30ml vodka