Spring is in the air and we’re feeling fresh and fabulous! Check out this bright and zingy recipe for Snapper Ceviche with Avocado, Pea, Pickled Jalapeno and Avruga Salsa.
- This is a very simple dish. We need to begin the “cure” of the snapper ceviche by mixing with the soy and yuzu. Leave for 30 mins.
- Make the salsa – combine all ingredients in a bowl and toss, mixing well but not breaking up the avocado.
- Transfer the snapper to a new bowl, leaving any extra soy and yuzu behind. Add the crème fraiche and sliced chives to the cured snapper. Stir well. Taste for seasoning. Now we plate and garnish.
- Place the snapper in the middle of the bowl or use a ring and place on a flat plate. Remove the ring and top with the salsa, adding flaky salt if needed. Serve immediately.