CEVICHE SHOOTER
Steps:
- Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will "cook" the fish throughout.
- Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.
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