Name: Snapper ceviche
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 1 kilogram skinless, boneless, very fresh snapper, cut into 1/2 cm cubes; 1 1/2 cup (375ml) lime juice; 1 1/2 cup (125ml) lemon juice; 1 birdseye chilli, seeds removed, finely chopped; 1 cup finely diced red capsicum; 1 cup finely diced yellow capsicum; 1 small red onion, sliced; 1 clove garlic, finely chopped; 1/4 teaspoon ground cumin; 1/4 teaspoon chilli flakes; 1/4 cup chopped coriander; 1 tablespoon extra-virgin olive oil

Ingredients

1 kilogram skinless, boneless, very fresh snapper, cut into 1/2 cm cubes

1 1/2 cup (375ml) lime juice

1 1/2 cup (125ml) lemon juice

1 birdseye chilli, seeds removed, finely chopped

1 cup finely diced red capsicum

1 cup finely diced yellow capsicum

1 small red onion, sliced

1 clove garlic, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon chilli flakes

1/4 cup chopped coriander

1 tablespoon extra-virgin olive oil

Method

1.Combine snapper in a large bowl with lime and lemon juice, fresh chilli, red and yellow capsicum, red onion, garlic, cumin and chilli flakes. Toss well and season with salt. Refrigerate for 30 minutes.

2.Remove from fridge. Stir in coriander and oil. Serve immediately.

Wines with great purity are best paired with this delicate dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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