Ceviche of snapper
This is a specialty of Spanish-speaking countries in central and South America. It has become very popular in Australia due to our climate. It really is one of the quickest and freshest seafood dishes.
Photo: Jennifer Soo
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- 800g baby snapper fillet, trimmed and pin-boned
- 1 red birds-eye chilli, chopped
- 1 shallot, finely sliced
- Freshly ground white pepper
- 2 limes, juiced
- 4 sprigs coriander leaves, washed
Finely slice snapper on an angle off the skin. Lay an even, thin layer on four plates. Sprinkle with chilli, shallot slices and season with salt and pepper. Dress with lime juice just before serving.