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Snapper ceviche with mango and green chilli

Australian Gourmet Traveller recipe for snapper ceviche with mango and green chilli.

By Emma Knowles
  • 15 mins preparation plus marinating
  • Serves 4
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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.


  • 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


  • 1
    Combine snapper in a bowl with lime juice and refrigerate until fish turns opaque (10-15 minutes).
  • 2
    Meanwhile, combine mango, onion and chilli in a bowl, season to taste and set aside.
  • 3
    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.