snapper ceviche

snapper ceviche

Prep Time: 20 Mins Cooking Time: 30 Mins


  • 600g snapper fillets (or any other firm, fresh white fish fillet)
  • Juice of 2 oranges (200ml or so)
  • Juice of 3 limes (90-100ml)
  • Juice of 1 lemon (30ml)
  • 150ml olive oil
  • 50ml white wine vinegar
  • 1 tsp crushed ginger
  • 1 fresh chilli, chopped
  • 1 tbsp maple syrup
  • 1 medium red onion, diced
  • 1 green capsicum/bell pepper, diced
  • 1 bunch of coriander
  • 2 tbsp sesame seeds
  • Tortilla chips and cos (Romaine) lettuce leaves for serving


  1. In a jar or bowl, combine the citrus juices, olive oil, vinegar, ginger, maple syrup and chilli. Shake or stir to mix.
  2. Debone the fish fillets and cut into centimetre thick pieces across the grain with a sharp knife.
  3. Pour the citrus juice mixture over the fish, add the capsicum and combine gently until the fish is evenly and completely covered.
  4. Store in the refrigerator for half an hour and up to 2 hours before serving to alllow the citrus to cure the fish.
  5. Serve with sprinkled with chopped coriander and toasted sesame seeds. Scoop onto tortilla chips or cos lettuce leaves for serving.
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