Delicious and easy to make – this Chilli and Snapper Mexican Ceviche recipe is one worth trying.
In celebration of National Ceviche Day (June 28), we’ve turned to Sydney’s best Cali-Mexican restaurant, SoCal, to help us recreate one of their menu favourites, the Ceviche.
Shared exclusively with Hunter and Bligh, this easy-to-make Chilli and Snapper Mexican Ceviche recipe is invigorating as it is delicious. Best served at a dinner party with friends, complete your Mexican feast with this Baja Fish Tacos recipe from SoCal Sydney or, shake things up with a beer-infused cocktail.
Need some help in the kitchen? If you’d rather let the experts do the hard work, you can visit SoCal at 1 Young Street, Neutral Bay, NSW 2089. Bookings essential.
Duration: 20 minutes | Difficulty: Easy | Servings: 2-4
INGREDIENTS
For the Snapper Fish Ceviche:
100g snapper
30g eschallots
25g cucumber
25g diced tomato
4g coriander
20g diced avocado
Pinch of salt
5g red chilli
Sweet potato chips, to serve
For the Tigre De Leche dressing:
400g celery
160g fish scraps (off cuts)
50mL fish stock
50g ginger
500mL lime juice
1 habanero chilli
20g salt
400g ice
METHOD
1. Using a blender, make the Tigre De Leche dressing by adding all of the ingredients and blending until it is mixed together and bound. This recipe makes 1 litre – you can reserve the remaining amount in a sealed container in the fridge.
2. Then, to make the ceviche, add the snapper and eschollots to mixing bowl with 35g of the Tigre De Leche dressing to cure the fish. Leave for at least 10 minutes.
3. In a bowl, add the rest of the snapper fish ceviche ingredients only using half of the coriander.
4. Finally, toss together religiously and serve in a bowl. Garnish the dish with the remaining coriander and serve with the sweet potato chips.
Looking for other seafood recipes to add to your cookbook? Why not try Guy Turland’s King Prawns with XO Butter and Lime Recipe? Or, for a winter warmer, you can’t go wrong with Reynold Poernomo’s One-Pot Seafood Soondubu Jjigae Noodles.
