Snapper Ceviche with Mango and Green Chilli

 

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

What you will need

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

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