Ceviche is a traditional Latin American fish dish and is full of tongue tingling aromatics such as lime and coriander.
We’ve tweaked the regular recipe to include ginger and preserved lemon, but our Snapper Ceviche on Corn Chips is only gently spiced, so as to not overpower the subtle flavour of the snapper.
Lightly ‘cooked’ by the lime juice, the delicate fish mixture goes beautifully with the crunch of the corn chip as a nibble with drinks. A pisco sour perhaps?
This Snapper Ceviche on Corn Chips recipe can easily be made as a starter by increasing the amount of fish mixture, layering it with some pureed avocado and using larger corn chips as a base and top for the ceviche.
Caren
SNAPPER CEVICHE ON CORN CHIPS
Makes 20 pieces
1 kilo very fresh whole snapper or bream (or 200gm skinless fish fillet)
1 tablespoon finely diced preserved lemon skin
1 teaspoon finely grated fresh ginger
1 tablespoon finely chopped coriander leaves
1 tablespoon finely sliced spring onions
2 teaspoons olive oil
1 lime, using 1 tablespoon juice and 1 teaspoon zest
Sea salt to taste
20 small corn chips
Mayonnaise
Dried chilli threads or paprika
Fillet the fish (or ask your fishmonger to do this) and begin with 200gm of skinless fish.
Using a very sharp knife, dice the fish fillets into 1cm cubes and place in a glass or ceramic bowl. Gently fold through the preserved lemon skin, ginger, coriander, spring onions and olive oil. Cover with cling wrap pressed onto the mixture and set aside until ready to serve.
Gently stir the lime juice and zest through the mixture. Season with sea salt to taste. Spoon or squeeze a small amount of mayonnaise onto each corn chip. Top with a spoonful of ceviche and finish with some chilli threads or a dusting of paprika.
This recipe can be made into a lovely starter by increasing the amount of ceviche mixture, layering it with some pureed avocado and using larger corn chips as a base and top for the ceviche.