Recipe courtesy of Along Came Mary Productions
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2 hr 30 min
30 min
12 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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