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