Snapper Ceviche

November 17, 2011

This ceviche recipe comes from celebrity chef Alejandro Saravia of Sydney restaurant Morena. Ceviche is the perfect introduction into Peruvian fish and seafood cuisine. It is quick to make and you can replace the snapper with any fresh seafood, like scallops and prawns. I like to serve spoonfuls on tortilla chips with cocktails when entertaining.

Note: this is a raw fish dish so it is very important you use the freshest fish. Tell your fishmonger that you will be using the fish for ceviche and they will be able to source the freshest product for you.

Serves: 4


150g fresh snapper fillet

5 limes

4 lemon

½ cup of fish stock

Aji Amarillo (Peruvian yellow chili paste), or red chilli, to taste

1/2 Spanish onion, finely sliced


Salt and pepper to season

For garnish:

1 sweet potato

1 cinnamon stick

100g raw sugar

1 cup orange juice

1/2 Spanish onion, finely sliced


1. Clean the snapper fillet and dice into 1cm cubes. Store in the fridge while you get the marinade ready.

2. For the ‘leche de tigre’ or ceviche marinade, blend the Spanish onion and the Peruvian chili paste or red chilli with the fish stock. Add salt and check the seasoning. Squeeze the limes and lemons and add to the mix, stir and store in the fridge.

For the garnish:

3. Cut the sweet potatoes into 1cm cubes and put into a saucepan. Add the orange, cinnamon stick and raw sugar, and enough water to cover the potatoes. Boil until the sweet potato is tender. Remove from the heat and drain.

To serve:

Place the snapper into a glass bowl and add the ceviche marinade. Toss and serve over the sweet potato cubes and the slices of onion.

Morena is located at 15/425 Bourke St, Surry Hills.

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