Recipe: Snapper ceviche with mini corn tortillas


Serves 4
1 small sweet potato
1 tablespoon sugar
pinch cinnamon
400g snapper or other white fish, scallops or prawns
1 bunch coriander
16 cherry tomotoes, halved
corn kernels from one cob
juice from 6 limes
1/2 red onion thinly sliced
1 teaspoon chipotle chilli powder
1/s teaspoon salt
8 mini tortillas - warmed or toasted

Dice sweet potato into small cubes and cook in a small amount of water with a tablespoon of sugar and a pinch of cinnamon until just cooked, cool.

Rub salt on fish and add lime juice and chilli.

Leave for 10 minutes.

Add cherry tomatoes, onions, sweet potatoes, corn and coriander and serve with warmed mini tortillas.

Chipotle chilli powder, a variety of tortillas and other Latin American ingredients are available in-store and online.

Thought to be Peruvian in origin but common throughout Latin America, ceviche is raw fish that is ‘cooked’ by the acidity of citrus.

Ceviche is best served with something sweet to balance the citrus.
We have chosen sweet potato which is typically Peruvian but you could easily substitute avocado or even mango.

This rustic dish is delicious as is or or when served with our new mini tortillas which can be warmed through or toasted (tostadas).

Prawns or scallops could easily be used in place of the fish.


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