Snapper Ceviche
(Serves 4-6)
Prep time: 20 minutes
Cooking time: 3-4 hours
If you've never tried a ceviche before, then you have to give this one a nudge. It's simply fresh snapper marinated in lemon juice then mixed with sweet mango, chili, tomatoes and coriander. Trust me - on a hot summer's day, with a cold beer in hand, it's a refreshing treat after a hard day's fishing.
Ingredients
- 500g fresh snapper fillets
- Half a red onion, finely diced
- Half a cup of lemon juice
- Half a cup of lime juice
- 2 large tomatoes, deseeded and finely diced
- 1 ripe mango, peeled and finely diced
- 1 small red chilli, deseeded and finely diced
- Juice of 1 lime
- 1 tablespoon extra virgin olive oil
- Handful of coriander leaves
- Salt and pepper
- Corn chips (to serve)
Methods
Cut the snapper into small bite-sized pieces and place in a non-reactive bowl. (Not aluminium.) Add the onion and lemon and lime juice, mix well and press the fish down so it's completely submerged in the juice, then cover and refrigerate for 3-4 hours until the fish turns opaque and firms up slightly. Drain and place in a serving bowl.
Add the tomato, mango and chilli. Season with salt and pepper, add the lime juice and olive oil, then mix well. Just before serving, chop the coriander finely and mix through.
Serve with corn chips and your favourite frosty Pilsner.
Who is The Backyard Cook?
Based in Auckland, Marty 'The Backyard Cook’ is a self-taught, passionate foodie whose inspiration stemmed from sharing great food with friends and family. His creations are modern yet classic, and trust us when we say, you’re going to love trying them.
