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Snapper ceviche

Snapper ceviche


Serving size: Serves 6
Special options: Low cholesterol, Low fat
Course: Lunch, Main

Keen to try low-fat, organic cooking? You'll love Gwinganna Lifestyle Retreat's recipe for snapper ceviche.
INGREDIENTS


  • 180g snapper fillets or other white fish
  • 1 medium red chilli, seeded and chopped
  • Juice of 2 limes
  • 2 sprigs chopped coriander
  • 1 roma tomato, diced
  • ¼ red bell pepper (capsicum), diced
  • 1 tsp celtic sea salt
  • ½ lime wedge
  • 12 shavings of raw pumpkin or carrot
  • ½ cup rocket leaves
METHOD

  • Cut the fish into thin slivers and marinate with lime juice, chilli, celtic sea salt and coriander for a minimum of 2-3 hours in the fridge. The acid from the marinade will essentially 'cook' the fish in this time.
  • Mix the fish slivers together with the tomato, pumpkin shavings and bell peppers.
  • Served chilled and garnish with a lime wedge and rocket leaves.





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