Snapper Ceviche
Snapper Ceviche



  • 50g fresh snapper, thinly sliced
  • 1⁄2 lemon, juice only
  • 1⁄2 lime, juice only
  • Salt and pepper
  • 1⁄2 lime cut into wedges, for garnish
  • chopped parsley, for garnish
  • Place the snapper in the centre of a large plate, and cover with the citrus juices. Season very well with salt and pepper, and leave to ‘cure’ in the juices for 20 minutes.
  • To serve, garnish the plate with some parsley and lime juices, and enjoy this light, refreshing Peruvian specialty!
15 mins
1 serving

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