Red Snapper Ceviche with Sweet Potato Crisps
Red Snapper Ceviche with Sweet Potato Crisps
Get this quick and easy red snapper ceviche recipe by Anis Nabilah from Eating Wild.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 2 minutes
  • Yield 3 servings
  • Ceviche:
  • Fresh Red snapper, sliced thinly
  • Fresh Calamansi, juiced
  • Bird’s eye chillies, chopped
  • Red chilli, chopped
  • Calamansi, juiced
  • Cilantro, chopped
  • White onion, chopped
  • Salt
  • Sugar
  • White pepper
  • Sweet Potato Crisps:
  • Sweet potatoes, peeled and thinly sliced
  • Salt

  • Palm oil for deep frying
  1. Mix fish with calamansi juice and leave it for 3 minutes
  2. Add chopped onion, bird’s eye chillies, red chilli and cilantro, mix well
  3. Add salt, sugar, white pepper to taste
  4. Keep it refrigerated for half an hour
  5. Heat palm oil in a wok
  6. Sprinkle some salt onto sliced sweet potatoes Deep fry sweet potatoes till golden brown. Leave it to cool for 5 minutes before serving with ceviche

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