Snapper Ceviche

Snapper Ceviche

Serves 6

700gr nw snapper fillets (option moses snapped fillets) deboned

Salt and pepper

½ small red onion, finely diced

1 long red chilli

Small handful coriander leaves, roughly chopped

5 lemons, juice

4 limes, juice

1 fresh corn cob, chargrilled

1 radish, finely sliced

Extra virgin olive oil

1 lime, cut into wedges, coriander leaves to serve

Cut the snapper into 1-2cm squares, place into a mixing bowl. 

Season with salt and pepper, add the onion, chilli, coriander and squeeze over the juice from the lemons and lime. 

Place the bowl in the fridge for 10-15 minutes, depending on the desired texture. 

Scatter the snapper mix over a serving platter, draining off any excess liquid. 

Slice all the corn kernels off the cob and scatter over the top of the fish. 

Place the finely sliced radish in amongst the fish and corn. 

Season with salt and pepper, drizzle with extra virgin olive oil, garnish with coriander leaves and lime wedges.

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