Coconut Lime Snapper Ceviche Recipe

November 17, 2024 4.8

This Coconut Lime Snapper Ceviche is a refreshing tropical dish that highlights the delicate flavours of fresh snapper marinated in lime juice and coconut cream. Balanced with crisp vegetables and a hint of chilli, this dish is a perfect starter or light meal for warm days. Simple yet elegant, it brings a taste of the Pacific Islands to your table.

Ingredients:

500g fresh snapper fillet, skinned and deboned
½ cup freshly squeezed lime juice
1 cup coconut cream
1 small cucumber, finely diced
2 medium tomatoes, finely diced
1 small red onion, finely diced
1 small red chilli, finely sliced (optional)
2 tbsp fresh coriander, chopped, plus extra for garnish
Salt, to taste
Lime wedges, to serve

Instructions:

1 Prepare the Snapper
Dice the snapper fillet into bite-sized pieces and place them in a shallow bowl. Pour the lime juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 20 minutes, stirring halfway, until the fish turns opaque.
2 Combine the Ingredients
Drain the excess lime juice from the snapper and transfer it to a large mixing bowl. Add the coconut cream, diced cucumber, tomato, onion, red chilli, and coriander. Season with salt and gently toss to combine.
3 Chill and Serve
Refrigerate the ceviche for an additional 10 minutes to allow the flavours to meld. Serve in individual bowls or on a platter, garnished with extra coriander and lime wedges.

Product for the recipe

Medium Snapper 1kg Per Fish

Plate Snapper 400g Per Fish

Snapper (Skin On, Boneless, Vacuum Packed)

Preparation Time: 20m
Cook Time: 0m
Total Time: 20m
Servings: 4

Nutrition

Calories: 180 (per serving)

Total Fat: 9g

Saturated Fat: 7g

Carbohydrates: 6g

Sugars: 3g

Protein: 18g

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Coconut Lime Snapper Ceviche Recipe

Ingredients:

Instructions:

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