Name: Snapper ceviche, baby fennel and blood orange
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 300 gm sashimi-grade snapper fillet, skin removed, sliced across the grain into 3mm-thick slices; 100 ml lime juice; 3 tsp extra-virgin olive oil; ½ cup each (firmly packed) coriander and mint; 2 baby fennel bulbs, shaved across the grain, fronds coarsely chopped; 2 blood oranges, segmented and chopped, juice reserved (see note)