Snapper ceviche, baby fennel and blood orange

AT A GLANCE

  • Serves 6 people

  • 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)
01   Marinate snapper in lime juice for 15 minutes, then drain. Drizzle with extra-virgin olive oil and season with sea salt to taste.
02   Combine snapper with remaining ingredients and serve immediately.

Note Substitute Valencia or navel oranges if blood oranges are unavailable. 

Topics:

FISH, FENNEL, SNAPPER, CORIANDER, CHEFS' RECIPES, MINT, SUMMER, ORANGES, ENTREE, SEAFOOD

Recipe:

RICHARD PURDUE

Photography:

PRUE RUSCOE

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jan 2015

Jan 2015

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