Name: Snapper ceviche with mango and green chilli
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 gm pink snapper, thinly sliced; Juice of 2 limes, plus extra wedges, to serve; 1 ripe but firm mango, diced; ¼ Spanish onion, finely diced; 2 long green chillies, thinly sliced; For drizzling: coconut cream; To serve: coriander or coriander cress

Snapper ceviche with mango and green chilli

Australian Gourmet Traveller recipe for snapper ceviche with mango and green chilli.

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.

Ingredients

500 gm pink snapper, thinly sliced

Juice of 2 limes, plus extra wedges, to serve

1 ripe but firm mango, diced

¼ Spanish onion, finely diced

2 long green chillies, thinly sliced

For drizzling: coconut cream

To serve: coriander or coriander cress

Method

1.Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).

2.Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.

3.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.

Styling by Emma Knowles

Profile Claire Delmar

Ingredients

Method

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