Psst... you have to try this snapper ceviche, it's amazing!!
Super fresh line caught snapper, marinated with lime juice, fresh herbs and chilli, served with crisp corn tostadas, our snapper ceviche would be perfect on your table at every dinner party or family gathering.
What is Ceviche?
Ceviche is a South American dish that originated in Peru. Generally made from fresh fish that has been marinated in an acid, so lime or lemon juice. The acid in the fruit gently cooks the protein in the fish so it becomes opaque, it firms up a little and also absorbs the flavour.
Ceviche is present in many cultures around the globe, all done with a slight twist depending on produce available. In Fiji it has the addition of coconut cream and served with cassava crisps, called Kokoda. In Mexico they add chopped onion and tomato. But they are all based on raw fish cooked in citrus fruit.
What fish works best for ceviche?
Most types of fresh fish work well for ceviche, ideally choose a firmer white fish like snapper, king fish, tuna or gurnard. Talk with your local fish shop and choose what is fresh, they should point you in the right direction. You can also use lobster, prawns or fresh clams, just remember the denser the protein the longer the marinade process will take.
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Is ceviche good for me?
Ceviche isn't just super simple to prepare and tasty. It's also really good for you! Ceviche is a great source of protein, high in omega 3 and 6. Raw fish is a great source of minerals like zinc, phosphorus, iodine and vitamins A, D, K.
So time to slice that fish, squeeze those limes and spice it up with a little chilli and get eating...
Enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Happy cooking!
Snapper Ceviche
Ingredients
- 400 g Fresh snapper fillets
- 2 Lemons
- 1 Lime
- 1 Red chilli
- ½ teaspoon Salt
- 1 Yellow capsicum
- 1 Spring onion stalk
- 10 g Fresh mint
- 10 g Fresh coriander
- 1 Avocado
- 1 ptk Tostadas Tio Pablo brand
- 1 Lime Cut into cheeks
Instructions
- Slice your snapper fillets into thin slices, place into the fridge to keep cool.
- Squeeze the lemon and limes into a bowl and remove any pips.
- Cut the chilli in half lengthways and remove the seeds, slice into thin strips then into small dice. Add the chilli to the lemon and lime juice along with the salt.
- Dice the yellow capsicum into small dice and place into a large bowl.
- Thinly slice the spring onion and add to the capsicum.
- Pick the mint and coriander leaves and add to the bowl.
- Cut the avocado into half and remove the stone, using a spoon to scoop out the flesh, then slice into thin slices
- Take your fish from the fridge and add the lemon, lime and chilli dressing, giving it a good mix. Allow the fish to marinate, until the fish turns opaque. (Timing will depend on type and thickness of fish)
- Add the capsicum bowl and mix well.
- To serve, create a pile on your plate or bowl, layering the avocado inbetween the ceviche.
- Serve with the tostadas and lime cheeks on the side
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