Easy MEXICAN BANQUET
SNAPPER CEVICHE WITH PINEAPPLE SALSA
PREP TIME 20 MINUTES (+ REFRIGERATION) SERVES 8 AS A STARTER
500g snapper fillets
1 small (60g) roma tomato, chopped finely
½ (65g) lebanese cucumber, chopped finely
¼ small (200g) pineapple, chopped finely
500g jicama or daikon, peeled, chopped finely (see notes, previous page)
2 tablespoons finely chopped bottled jalapeños
corn chips, to serve
DRESSING
⅓ cup (80ml) freshly squeezed lime juice
¼ cup (60ml) tomato juice
2 tablespoons orange juice
2 tablespoons habanero hot sauce
1½ tablespoons extra virgin olive oil
1 Make dressing.
2 Slice the fish finely and arrange over a serving plate. Season with a little sea salt flakes; spoon over half the dressing. Cover; refrigerate for 30 minutes.
3 Top fish with tomato, cucumber, pineapple, jicama and jalapeño then spoon over the remaining dressing. Serve with corn chips.
DRESSING
Combine all ingredients in a screw-top jar; shake well. Season with salt.
TEST KITCHEN NOTES
Ceviche is a popular appetiser in Latin America, where the raw fish or other seafood is marinated in
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