snapper ceviche


It feels glorious to ring in autumnal recipes with one for ceviche prepared from freshly caught snapper.

Since moving further north for work, we have been lucky enough to escape for a couple of weekends away up to the family beach house. It’s an absolute privilege to get away to the island for brief moments of paradise and utter relaxation. This summer I have finally turned fishing into something more than a passing interest. Gone are the days of getting bored without bites: I’m finally baiting my own hooks and getting the fish off the line myself. It’s incredibly satisfying to catch a decent sized fish myself, fillet and debone it with my own hands, and ultimately enjoy the freshest meal possible. Clearly I am just pursuing hobbies that enhance my ability to enjoy good food.

Preparing fresh snapper using the South American method of curing it in citrus juices is a delicious reminder of how exciting it was to catch the fish in the first place. I really don’t think there’s anything better than just caught fish eaten raw with a little soy sauce and wasabi, but I know there are more than a few people who don’t eat sashimi with the same enthusiasm. Ceviche is a great way of getting into eating raw fish, because it’s not really – it’s just that the acid does the cooking instead of the heat. Nevertheless, this dish has a marvellous depth of fresh flavours delivered by the combination of citrus, and only enhanced by the toasted sesame seeds on top. Something about citrus-based dishes always tastes like it’s “healthy” to me – and this is one that really is genuinely good for you. It’s also low carb (and paleo, even!) if you substitute the tortilla chips.

I will quite happily eat a whole bowl of this for a light lunch, however it’s also brilliant served as an appetiser for sharing – and easy to prepare and store in advance!





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.
Sharing is caringPin on Pinterest0Share on Facebook0Tweet about this on TwitterShare on LinkedIn0Share on Tumblr0


  1. Marie Watson says:

    Hi Christabel,
    we made the ceviche tonight with warehou and Owen, Elisha, Dan and I thought it delicious. It was Elisha’s first try of ceviche. We served it with avocado as well as taco chips and lettuce. We’re enjoying your blog.

    • treatabel says:

      I’m so pleased you liked it, Marie! It is definitely one of my favourite ways to eat fresh fish, and it is amazing with avocado!

  2. Henry says:

    Hi, you had a recipe is the past called “Keto Butter Crunch Cereal.” I can’t find it on your new site. Can you please tell me where to find it or repost it?

Leave a Reply