250gfresh snapperskin removed and cut into bite-sized cubes
1/4cupfresh lime juicefrom 2-3 limes
1/4cupfresh lemon juicefrom 2 lemons
1large red chillithinly sliced
8-10fresh lycheespeeled, pitted, and cut into wedges (about 1/2 cup total)
1/4Red Onionthinly sliced
1/4cuppacked fresh corianderroughly chopped
1/4teaspoongrated fresh ginger
1tablespoonsimple syrup1/2 sugar 1/2 water
flake sea salt
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.