Moses Snapper Ceviche
Moses Snapper Ceviche with Avocado & Coriander Salsa on Crispy Wantons
Recipe is for 25 people
Ingredients:
2.5 kg Moses Snapper
10 avocadoes
400g coriander fresh
100g mint fresh
2 punnets micro lemon thyme
6 limes (add an additional 3 finger limes when in season)
4 garlic cloves
3 whole red chillis
medium knob of ginger
2 Tbspn high quality salt flakes
2 tspn cracked black pepper
2 tbspn extra virgin olive oil
1 large packet of wantons
10L Frying oil for the wantons
Method:
Slice fresh Moses Snapper into 1cm lengths x 5mm thickness (just as a guide, don’t get the ruler out).
Juice the limes and set aside in a bowl.
Finely dice coriander and mint, add to lime juice.
Deseed chillis and finely julienne, add to lime juice.
Grate ginger and garlic, add to lime juice.
Season with a tablespoon of salt and all the pepper.
Dice avocado into small/medium squares and set aside.
Heat frying oil up to 160°C, fry wantons until crisp, set aside to cool and break up into 2 mouthful bite sized pieces.
Add lime juice combination to the sliced fish and mix thoroughly, let sit for 5 - 10 min, until the fish loses its transparency and becomes whiter.
Cut micro lemon thyme if still attached to the roots.
Spoon a snapper mixture roughly ¾ of a dessert spoon onto the wantons, get rid of any excess juices.
Add a teaspoon of diced avocado on top of the fish mixture.
Sprinkle with a few strands of lemon thyme herbs and some diced lime for garnish.