Surowy tuńczyk i krewetki zamarynowałam w soku z limonki i pomarańczy, ze szyptą cukru brązowego i soli. Dodatki to świeży ogórek, chilli, mango, czerwona cebula, kwiaty i liście kolendry, oliwa delicato i balsamico classico.
Pieczemy i używamy CIASTECZEK !
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