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Home Chefs' Recipes

January 20, 2015

Snapper ceviche, baby fennel and blood orange

Australian Gourmet Traveller recipe for snapper ceviche, baby fennel and blood orange.

Snapper ceviche, baby fennel and blood orange

Serves 6

Prep

15M

Cook

15M

Total

30M

Richard Purdue

Styling byJerrie-Joy Redman-Lloyd

Ingredients

300 gm sashimi-grade snapper fillet, skin removed, sliced across the grain into 3mm-thick slices

100 ml lime juice

3 tsp extra-virgin olive oil

½ cup each (firmly packed) coriander and mint

2 baby fennel bulbs, shaved across the grain, fronds coarsely chopped

2 blood oranges, segmented and chopped, juice reserved (see note)

Method

Main

1.Marinate snapper in lime juice for 15 minutes, then drain. Drizzle with extra-virgin olive oil and season with sea salt to taste.

2.Combine snapper with remaining ingredients and serve immediately.

Note Substitute Valencia or navel oranges if blood oranges are unavailable.
Notes

Richard Purdue

Styling by Jerrie-Joy Redman-Lloyd Stylist

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