Chef's Recipes

Snapper ceviche, baby fennel and blood orange

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

By Richard Purdue
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
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Snapper ceviche, baby fennel and blood orange


  • 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)


  • 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.