Recipe

Snapper ceviche

  • 20 mins preparation
  • Serves 16
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Ingredients

Snapper ceviche
  • 1 kilogram skinless, boneless, very fresh snapper, cut into 1/2 cm cubes
  • 1 1/2 cup (375ml) lime juice
  • 1 1/2 cup (125ml) lemon juice
  • 1 birdseye chilli, seeds removed, finely chopped
  • 1 cup finely diced red capsicum
  • 1 cup finely diced yellow capsicum
  • 1 small red onion, sliced
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli flakes
  • 1/4 cup chopped coriander
  • 1 tablespoon extra-virgin olive oil

Method

Snapper ceviche
  • 1
    Combine snapper in a large bowl with lime and lemon juice, fresh chilli, red and yellow capsicum, red onion, garlic, cumin and chilli flakes. Toss well and season with salt. Refrigerate for 30 minutes.
  • 2
    Remove from fridge. Stir in coriander and oil. Serve immediately.

Notes

Wines with great purity are best paired with this delicate dish.