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.
500 gmpink snapper, thinly slicedJuiceof 2 limes, plus extra wedges, to serve1ripe but firm mango, diced¼ Spanish onion, finely diced2long green chillies, thinly slicedFor drizzling:coconut creamTo serve:coriander or coriander cress
Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).
Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.
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.