Coconut Lime Snapper Ceviche Recipe
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:
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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.
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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.
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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.
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