Snapper Ceviche
Recipes · Lunch · Recipe, Typed Supps
Fish cooked by acid rather than heat, which takes fifteen minutes and no equipment at all.
Allergens and patterns
Contains fish. Fits: Pescatarian, Kosher, Gluten-free.
Ingredients
- 2 fillets, diced (300g) Snapper — It has to be sashimi-grade and it has to be fresh, because nothing here is going to cook it in the usual sense.
- 4, juiced (80g) Lime — The acid does the work. Fifteen minutes turns the outside opaque; leave it an hour and the texture goes chalky.
- 1/2, sliced paper thin (60g) Red Onion — Rinse the slices under cold water first — it takes the raw harshness out without losing the crunch.
- a handful (12g) Coriander — Stirred through at the last second, since the lime will turn it grey if it sits.
- 1, sliced thin (12g) Chilli — Heat against cold sour fish, which is the contrast the dish lives on.
- 1 small, boiled and sliced (150g) Sweet Potato — The Peruvian accompaniment, and it earns its place — something sweet and starchy is exactly what the acid needs beside it.
Nutrition per serving
- Calories: 228.5 kcal
- Protein: 32.9g
- Carbohydrate: 14.5g
- of which sugars: 7.6g
- Fat: 2.7g
- of which saturated: 0.7g
- Fibre: 4.9g
- Sodium: 138.9mg
Method
- Dice the fish into 1.5cm cubes and put it in a cold bowl.
- Pour the lime juice over with a good pinch of salt and leave 15 minutes, no longer.
- Fold through the onion, chilli and coriander.
- Serve with the boiled sweet potato alongside.
Nutrients it supplies
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