RED SNAPPER CEVICHE
Serves 6
1 firm ripe tomato
3 small red radish, ends trimmed,
very finely chopped
1 fresh jalapeño, seeded, very
finely chopped
600g sashimi-grade red snapper
fillets, pin-boned (see tip) ⅓ cup lime juice
½ tsp sea salt flakes
Micro herbs, to serve
Tajin Mexican salsa powder,
to serve (see tip on page 162)
1. Cut tomato into quarters. Run your knife along flesh to remove seeds and a thin piece of flesh from each quarter. This will give you a thinner piece of tomato. Cut into very thin strips then finely chop.
2. Combine tomato, radish and jalapeño in a small bowl. Cut fish into 1.5cm cubes and place in a bowl.
3. When ready to serve, add lime juice and salt to snapper and stir until combined. Allow to stand for 5 minutes only.
4. Divide fish between plates and sprinkle with tomato mixture. Garnish with herbs and dust with salsa powder. Serve immediately.
tip
Order only line-caught ocean fish that goes in an ice slurry as soon as it's caught. Ask your fishmonger to fillet, skin and pin bone it for you. A 2kg red snapper will give you about 600g flesh.