Name: Namas
Total time: 30 min
Yield: Serves 4 as a starter
Ingredients: 800g red snapper fillet skin removed; 1 long red chilli finely diced; 1/4 bunch coriander thinly sliced; 100ml of freshly squeezed lime juice; 250ml thick coconut cream; 2 tbsp dark soy sauce; a pinch sea salt flakes; taro chips or sweet potato crisps to serve

A blue bowl filled with ceviche with tortilla crisps on the side

800g red snapper fillet
skin removed
1 long red chilli
finely diced
1/4 bunch coriander
thinly sliced
100ml of freshly squeezed lime juice
250ml thick coconut cream
2 tbsp dark soy sauce
a pinch sea salt flakes
taro chips or sweet potato crisps
to serve

Method

step 1
Slice the fish into thin, sashimi-style slices or dice into small pieces. Tip into a bowl with the chilli, coriander and lime juice. Toss and set aside for 10 minutes.
step 2
Add the coconut cream, soy sauce and sea salt, then mix together. Chill in the fridge for 15 minutes before serving with taro chips or sweet potato crisps.