Snapper Ceviche

Snapper Ceviche
Snapper Ceviche
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Snapper Ceviche

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August 1, 2016Ceviche is so much more than some chopped fish, vegetables and citrus. It's one of the best things you could ever decide to make or eat.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Difficulty: Easy
  • Yields: Serves 6 as a starter

Ceviche must be one of the easiest dishes invented. It's been made for thousands of years and you can understand why. There are not many dishes that provide such a rich reward from such a small investment of time and effort.

A classic Latin American recipe, ceviche uses the acid of the citrus to 'cook' the fish. While the acid has a similar effect on the proteins in the flesh, it does not raise the temperature to kill bacteria - so use only the freshest fish you can find and make this the day you buy it.

You can cure the fish for as little as 10-15 minutes or as long as a couple of hours. Around 30 minutes seems to be a good place to start - once it reaches a texture you like, pouring off the juice will reduce the speed of the reaction significantly.

If you don't tell people that it is ceviche, they will often have no idea that the fish is in fact 'raw' and has never seen any heat. For the same reason, it will taste clean and lack the distinct 'fishy' characteristic associated with cooking it.


500g snapper, fillets (or other non-oily, white sea fish)

120ml lime juice (3-4 limes)

1/2 red capsicum, finely diced

1/2 cucumber, small, finely diced

1/2 red onion, very thinly sliced (root to tip)

1 jalapeno chili, seeded, deveined, very finely diced

1 bunch coriander, stems finely chopped, small leaves reserved for garnish

1 tbsp chives, finely sliced

tortilla chips, plain


Slice the snapper into slices 1/2cm thick. Combine with onion and season with salt.

Cover in lime juice and refrigerate for 30 min, stirring occasionally.

Drain lime juice, combine with other ingredients and season. Garnish with reserved coriander leaves.

Serve with tortilla chips.

You can optionally add coconut cream and mango for a Polynesian style, or add tomato, prawns and chili for a Mexican flavour.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.