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Citric acid in the lime and orange juice causes the proteins in the fish to become denatured and ‘cooked’. The freshness of the fish is emphasised in this style of preparation and should be presented simply with complementary herbs and spices. (Recipe by Valli Little; Photography by Mark Roper)

Citric acid in the lime and orange juice causes the proteins in the fish to become denatured and ‘cooked’. The freshness of the fish is emphasised in this style of preparation and should be presented simply with complementary herbs and spices. (Recipe by Valli Little; Photography by Mark Roper)

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