Snapper Ceviche

Ingredients

  • 350g-400g fresh Coffs Harbour snapper fillets
  • 2 lemons
  • 2 limes
  • 1/2 tsp of finely grated ginger
  • 1/2 tsp of finely grated garlic
  • 1 tbsp. heaped with chopped coriander
  • 1/4 of Brown onion
  • 3-4 22cm rice paper sheets
  • salt and pepper to taste

Method

Snapper marinade

  • Juice lemons and limes into a bowl, remove all seeds and pips
  • add chopped coriander leaves, sliced onion, garlic and ginger
  • season with salt and pepper to taste
  • dice skinned and boned Snapper fillets into 1cm cubes and add to marinade
  • cover and refrigerate for 15-20 minutes

Rice paper cups

  • cut each sheet of rice paper into 1/4’s with scissors
  • set your bench fryer to 185-190*c
  • have a clean tea towel handy, a pair of tongs, an upside down shot glass and a dish lined with paper towel to place your cups into. (this is a very quick process, so you will have to be well prepared)
  • using the tongs, hold a rice paper quarter in the hot oil until it turns from clear to white (2-3 seconds) then immediately remove from oil and place over the upside down shot glass and using the tea towel so as not to burn your hand, form the rice paper over the glass, this will set in a matter of seconds
  • carefully lift the cup off of the shot glass and store in a tray lined with paper towel to remove excess oil and repeat process.

To serve

  • place a spoonfool of the  snapper ceviche mix into each rice paper cup and garnish with fresh coriander and either diced chilli or diced red capsicum for a milder option
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