500gm fresh snapper fillets 1⁄2 cup of fresh lime juice 1⁄2 cup of fresh lemon juice 2 garlic cloves finely minced 1 tablespoon finely minced fresh ginger
1 celery stalk finely diced 1⁄2 red onion finely sliced 2x red chilis de-seeded finely sliced
1 cup roughly chopped coriander
Salt & pepper to taste Corn based tostadas
Cut your snapper fillets into equal sized pieces i.e. 20x10mm.
Add the snapper and all the ceviche ingredients to a bowl (except the tostadas) and leave to marinate for no more than 10 minutes.
Use a slotted spoon to serve the ceviche on the plate and accompany with your favourite corn-based tostada.
Serve alongside a chilled glass of Ara Zero Sauvignon Blanc. Enjoy!