Tomato & fennel, red snapper ceviche

For a really hot day when we just can't bring ourselves to turn on the oven, cured fish is the ultimate light dish to avoid those heavy takeaway meals. Try our snapper ceviche that impresses you with its refreshing explosion of fennel seed flavour as the soft fish slices melt away in your mouth. 


200grams of red snapper fish fillets, sliced thinly
1/4 medium red onion
1/4 cup olive oil
Juice of 1 lime
2 tsp. whole fennel seeds
10 cherry tomatoes
1/4 continental cucumber, diced
1/4 cup red wine vinegar
5 chives, finely chopped
a few leaves of fresh oregano, finely chopped
1/2 clove garlic, chopped
4 cornichon gherkins, sliced into 5mm rounds
crusty bread stick

1. In a mixing bowl, combine onion, olive oil, lime, cucumber, vinegar, gherkins, chives and oregano.
2. Crush fennel using a mortar and pestle, then add the cherry tomatoes, garlic and salt to the mortar and masserate them slightly with the pestle. Add this to the mixing bowl and season. Mix well.
3. Add the snapper fish to the bowl and stir to combine. Allow to cure in the fridge for 10 minutes and then serve immediately on small rounds of toasted crusty bread.

Note: Two simple tapas to include in addition to the cured snapper ceviche could include pesto on toasted bread and/or the combination of mashed borlotti beans mixed with mayonnaise, olive oil and lemon juice on toasted bread. We served all this with a glass of chilled white wine, and some sliced cucumber and beetroot from the garden. Happy days!