Recipe by Neil Perry from Neil Perry Rockpool Sessions
60 g Fillet of Snappers sliced sashimi style into 3 pieces
0.5 Long green Chilli seeded removed and chopped
0.25 small Green Capsicum finely chopped
0.25 Red Onion finely chopped
0.25 small Lebanese cucumber finely chopped
0.25 Avocado finely chopped
0.5 Scud Chilli finely chopped
0.5 Lime juiced
0.25 tablespoon Olive Oil
Sea salt and freshly gound White pepper
Mix all dressing ingredients together and add the salt and pepper to taste.
Just prior to serving, marinate the sliced snapper pieces in the additional lime juice for 30 seconds.
Remove and pat dry.
Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Baby Snapper Ceviche.
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