Ceviche of Lychee & Snapper
Ingredients
- 250 g fresh snapper skin removed and cut into bite-sized cubes
- 1/4 cup fresh lime juice from 2-3 limes
- 1/4 cup fresh lemon juice from 2 lemons
- 1 large red chilli thinly sliced
- 8-10 fresh lychees peeled, pitted, and cut into wedges (about 1/2 cup total)
- 1/4 Red Onion thinly sliced
- 1/4 cup packed fresh coriander roughly chopped
- 1/4 teaspoon grated fresh ginger
- 1 tablespoon simple syrup 1/2 sugar 1/2 water
- flake sea salt
Instructions
- Season fish with sea salt, then combine with lemon and lime juice in a bowl. Add peppers and toss to combine. Cover and refrigerate for 15 to 20 minutes, stirring once or twice, until fish is just opaque on the outside.
- Add lychee, red onion, chopped coriander, ginger, and simple syrup and toss to combine.
- Divide among serving bowls, spooning more juice over top as desired. Sprinkle with flake salt and garnish with more coriander, as desired.
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