Ceviche of Lychee & Snapper

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Ceviche of Lychee & Snapper
Servings
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
Servings
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
  1. 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.
  2. Add lychee, red onion, chopped coriander, ginger, and simple syrup and toss to combine.
  3. 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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Written by mattsadmin