with Avocado Mousse

Alex and Emily's Snapper Ceviche

Prep time: 30 mins
Cook time: 15 mins
Serves: 4


400g skinless snapper fillets, cut into 1cm pieces

Baby cos lettuce leaves, to serve

Jalapeño Pickle

125ml (½ cup) apple cider vinegar 

55g (¼ cup) caster sugar 

1 pinch of sea salt 

4 garlic cloves

1 tsp coriander seeds 

3 green jalapeños, thinly sliced 

Curing Liquid

250ml (1 cup) coconut water 

250ml (1 cup) coconut milk 

310ml lime juice

Avocado Mousse

2 avocados, flesh scooped

80ml (1/3 cup) fresh lime juice 

40ml extra virgin olive oil 

2 tsp agave syrup or maple syrup

1 pinch of sea salt 

1 lime, zested

Ceviche Mix

2 corn cobs

1 pinch of smoked paprika 

1 small firm ripe mango, cut into 1cm cubes  

1 Lebanese cucumber, cut into 1cm cubes  

½ bunch chopped coriander

½ red onion, finely diced 


1. To make jalapeño pickle, place vinegar, sugar, salt, garlic, coriander seeds and 60ml (¼ cup) water in a small saucepan over medium heat and stir until sugar dissolves. Remove from heat. Stir in jalapeño and set aside to cool completely. Drain to serve.

2. To make tigers milk, combine all ingredients in a bowl. Add fish. Cover and refrigerate for 20-30 minutes. 

3. Meanwhile, to make avocado mousse, place avocado in a food processor and process until smooth. Add remaining ingredients and process to combine. 

4. To make ceviche mix, preheat a chargrill pan over medium heat. Boil corn for 5 minutes or until tender. Drain. Add corn to pan and cook, turning, for 5 minutes or until browned. Trim kernels from cob and place in a bowl. Sprinkle with paprika and toss to coat. Add remaining ingredients and toss to combine. 

5. Drain fish, reserving curing liquid. 

6. Add fish to ceviche mix and stir to just combine, adding a little of the curing liquid to moisten if needed.

7. Divide lettuce leaves among serving plates. Spoon over ceviche mixture. Top with avocado mousse and pickled jalapeño to serve.