500g skinless fresh snapper fillets, diced into small pieces (other firm white fish will also work)
1 small red onion, finely diced
1-2 red chillies seeded & finely diced
Juice from 5 limes
1 teaspoon Himalayan salt
Coarse black pepper, herbs (fennel or coriander) to garnish
- Add all the ingredients into a glass bowl. Mix it together until well combined, cover the bowl and refrigerate for a minimum of 4 hours, or better yet, overnight.
- To serve, scoop the ceviche into small bowls or onto a plate, sprinkle over fresh black pepper, and herbs. Serve as is, or with a batch of our cassava flour tortillas.
P.S you can add in a dash of coconut cream before serving for a little richness.
Optionally you can add pomegranate for pops of sweetness and visual appeal.