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Snapper ceviche with mango and green chilli

Ceviche is a classic Peruvian preparation ideal for hot summer days. Use the freshest fish you can find and make this dish on the day you buy it.

You'll need

500 gm pink snapper, thinly sliced Juice of 2 limes, plus extra wedges, to serve 1 ripe but firm mango, diced ¼ Spanish onion, finely diced 2 long green chillies, thinly sliced For drizzling: coconut cream To serve: coriander or coriander cress


  • 01
  • Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).
  • 02
  • Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.
  • 03
  • Arrange snapper on serving plates and season to taste with sea salt flakes. Drizzle with coconut cream and scatter with mango mixture and coriander cress, then serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2014

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