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  • The Australian Women’s Weekly Food

    Easy MEXICAN BANQUET

    May 05, 2019 6 minutes
    PHOTOGRAPHY LOUISE LISTER STYLING MICHELE CRANSTON FOOD PREPARATION CHARLOTTE BINNS-MCDONALD

    SNAPPER CEVICHE WITH PINEAPPLE SALSA

    PREP TIME 20 MINUTES (+ REFRIGERATION) SERVES 8 AS A STARTER

    500g snapper fillets
    1 small (60g) roma tomato, chopped finely
    ½ (65g) lebanese cucumber, chopped finely
    ¼ small (200g) pineapple, chopped finely
    500g jicama or daikon, peeled, chopped finely (see notes, previous page)
    2 tablespoons finely chopped bottled jalapeños
    corn chips, to serve

    DRESSING

    ⅓ cup (80ml) freshly squeezed lime juice
    ¼ cup (60ml) tomato juice
    2 tablespoons orange juice
    2 tablespoons habanero hot sauce
    1½ tablespoons extra virgin olive oil

    1 Make dressing.

    2 Slice the fish finely and arrange over a serving plate. Season with a little sea salt flakes; spoon over half the dressing. Cover; refrigerate for 30 minutes.

    3 Top fish with tomato, cucumber, pineapple, jicama and jalapeño then spoon over the remaining dressing. Serve with corn chips.

    DRESSING

    Combine all ingredients in a screw-top jar; shake well. Season with salt.

    TEST KITCHEN NOTES

    Ceviche is a popular appetiser in Latin America, where the raw fish or other seafood is marinated in

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