Snapper Ceviche
Start your dinner party with a snapper ceviche and a shot, says Manu Feildel.
1/2 bunch coriander
2cm piece fresh ginger, peeled
9cm piece celery (about 20g)
1 clove garlic
1 small fresh red chilli
1 small red onion
6 limes
2 ice cubes
90ml vodka
Ingredients
600g snapper fillet, skin off, bones removed1/2 bunch coriander
2cm piece fresh ginger, peeled
9cm piece celery (about 20g)
1 clove garlic
1 small fresh red chilli
1 small red onion
6 limes
2 ice cubes
90ml vodka
Method
1 Cut snapper into 1cm slices. Set aside.
2 Pull the coriander leaves away from the stalks. Reserve leaves. Chop stalks and place in food processor with ginger, celery, garlic and chilli. Process until pureed.
3 Cut onion into thin slices. Rinse under cold water. Drain well.
4 Place fish in a large bowl. Add the puree, onion and coriander leaves. Squeeze juice from limes. Pour over fish. Add ice cubes. Mix well.
5 Place ceviche on a serving plate. Add vodka to the juices left in the bowl. Serve in shot glasses on the side.
Notes
â– You can have all the ingredients prepared and ready to serve, but it must not be mixed until the last minute, just before serving. As this dish has a short marinating period, it can marinate in the time it takes to mix the ingredients, serve and carry to the table.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin and Andrew Young
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