Red Snapper, Coconut, & Mango Ceviche Hors D`Ouevres

This Columbian starter is a wonderful mix of sweet and sour.

Serves 4

You will need:

1 small filet red snapper
3 limes, just the juice
salt and pepper, to taste
1⁄4 cup green mango
1⁄2 cup coconut milk
peanuts, roasted and salted
black sesame seeds

  1. Cut the fish into small cubes.
  2. Squeeze limes and place the fish in the lime. Make sure there’s enough lime juice to fully cover the red snapper.
  3. Add salt and pepper to marinate.
  4. Cut mango in very small cubes.
  5. Wait 20–25 minutes until the fish has completely changed its color.
  6. Throw out most of the lime juice and replace with coconut milk.
  7. Add mango and peanuts.
  8. Season with salt and pepper.
  9. Sprinkle black sesame seeds for a pop of color.

Styling by Matthew Robbins + Photography by Alexandra Grablewski