Coconut Lime Snapper Ceviche Recipe

Coconut Lime Snapper Ceviche Recipe

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
    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
    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
    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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