Snapper ceviche with mango and green chilli

AT A GLANCE

  • Serves 4 people

Ceviche is a classic Peruvian preparation ideal for hot summer days. Use the freshest fish you can find and make this dish on the day you buy it.

  • 500 gm pink snapper, thinly sliced
  • Juice of 2 limes, plus extra wedges, to serve
  • 1 ripe but firm mango, diced
  • ΒΌ Spanish onion, finely diced
  • 2 long green chillies, thinly sliced
  • For drizzling: coconut cream
  • To serve: coriander or coriander cress
01   Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).
02   Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.
03   Arrange snapper on serving plates and season to taste with sea salt flakes. Drizzle with coconut cream and scatter with mango mixture and coriander cress, then serve.

Topics:

FAST, MODERN AUSTRALIAN, FISH, SUMMER, LIMES, MANGOES, SEAFOOD, SNAPPER, CHILLIES, ENTREE

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR , EMMA KNOWLES

FEATURED IN

Jan 2014

Jan 2014

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