Snapper and mango coconut ceviche

By Jamie Humby | Chef

Published 2 December 2024

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Mix of fish and vegetables topped with radish slices and parsley in a white bowl.

It’s not summer without fresh Australian seafood!

Our snapper and mango ceviche is refreshing and light on the stomach, with bright flavours and a hint of acidity. This recipe is quick and simple, a perfect option for a warm afternoon or evening enjoying the sunshine.

Prep time

10m

Cook time

30m

Serves

4

Ingredients

12

Ingredients

220ml light coconut milk
4 limes, zested and juiced
4 cloves garlic, finely chopped
2 tbsp fish sauce
200g fresh snapper fillet, diced into 5cm chunks
1 mango, peeled with flesh removed and cut into 5cm chunks
10 cherry or small heirloom tomatoes
1 medium avocado, cut into chunks
5 heirloom radishes, very thinly sliced lengthways
5 baby cucumbers, roll cut
Coriander to serve (optional)
2 handfuls baked corn chips to serve (optional)

Method

Step 1:

In a bowl, mix the coconut cream, lime juice, garlic and fish sauce. Put aside for 10 minutes.

Step 2:

Gently fold in the snapper and mango, and leave to ‘cook’ for a further 20 to 30 minutes depending on your preference. The longer you leave it, the more the flesh becomes cooked from the acid in the lime juice.

Step 3:

Add the tomatoes and avocado to the mixture and stir gently, enduring everything is coated.

Step 4:

Spoon a generous serving into a small bowl and garnish with radish, cucumber and a sprinkle of lime zest. You can also add corn chips and coriander to serve.