Instructions: Combine small pieces of broiled fresh red snapper with some jullienned cucumber and minced shallots.

Add a snappy dressing made of olive oil, lemon juice and rice vinegar, season with fresh grated ginger, black pepper and minced cilantro.

To Serve surround a serving with diced fresh mango and papaya tossed in the vinaigrette.

(Starting point: 1 tablespoon each vinegar and 1 tablespoon oil; 1 tsp each ginger and cilantro. S&P. Taste it, adjust. patH)

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