snapper ceviche.

Fresh snapper cured in lime with tomato, red onion, coriander, garlic and chilli. A high protein, low fat taste of summer.

Dietary: Gluten Free, Dairy Free
Curing Time: 45 minutes
Serves: 1-2

Ingredients:
250g raw skinless snapper
1/2 red onion
2 large limes, juiced
2 small garlic cloves
200g tomato, finely diced
Handful fresh coriander
Chilli, sea salt and cracked pepper

Method:
Dice the snapper, onion and tomato to roughly the same 1cm size and finely chop the garlic and coriander.
Combine everything in a bowl with the lime juice and season.
Cover and refrigerate for at least 45 minutes to cure.
Serve as is or with corn chips.

Approx. Macros:
55g protein, 19g carbs, 2.5g fat

Storage:
Best eaten on the day it's made, kept chilled until serving.

Tips:
Use the freshest fish you can find from a trusted fishmonger.
The fish is ready when it turns opaque all the way through.