Ingredients
| 200 g chinchard (fresh) |
| 1 small fennel bulb |
| 1 whole pink grapefruit |
| ½ whole lemon |
| ½ whole lime |
| 1 whole shallot |
| ¼ whole red wine vinegar |
| 3 sprigs lemon balm |
| 1 pinch sea salt |
Preparation
Read full directions on Boy and Spoon at https://boyandspoon.com/2015/08/23/chinchard-ceviche-citrus-and-fennel-lemon-balm/
