Ceviche of snapper and young coconut.

Ingredients (Serves 4)

500 g snapper fillets, skin and bones removed
1 young coconut
juice of 4 limes
sea salt
1 bunch fresh coriander, chopped
1 tbsp chives, finely chopped
3 tbsp extra virgin olive oil
3 red radishes
1 telegraph cucumber
1 spring onion


  1. Slice the snapper as thinly as possible in the style of sashimi. Split the young coconut in half, retaining the juice. Using a tablespoon, scoop out the coconut flesh and slice into roughly the same size pieces as the fish.
  2. Add the lime juice to the fish with enough sea salt to taste. Add the coconut flesh, coriander, chives, olive oil and 150 ml of the coconut juice. Set aside to marinate for 15 minutes. While the fish is marinating, slice the radishes into paper-thin slices and place in iced water to make them nice and crunchy.
  3. Peel the cucumber, cut lengthwise and scoop out the seeds. Dice into small cubes and add to the fish mixture. Finely chop the spring onion, discarding the dark green ends, then add to the fish mix. By now the fish will have gone slightly translucent, meaning the acid from the lime and salt has penetrated the flesh and has gently cured the fish so it’s ready to serve.

Place the fish in a serving bowl, adding the sliced radish in stages for presentation. Garnish with coriander and a few extra lime wedges.

The Perfect Dish to enjoy with