Alex and Emily - Snapper Ceviche
with Avocado Mousse

Prep time: 30 mins
Cook time: 15 mins
Serves: 4
Ingredients
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
Method
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.