Black Snapper Ceviche with Orange & Red Palm Oil


  • 20g jalapeno (sliced)
  • 2pc red radish (sliced)
  • 12no cherry tomato (halved)
  • 1 no pomelo (segments)
  • 12 pc coriander leaf (picked)
  • 2 no lime juice
  • 1 no orange juice
  • 40 ml red palm oil
  • To taste sea salt & pepper


  1. Slice the snapper into strips and lay onto plate, then arrange red onion, jalapeno, radish, cherry tomato, pomelo and season with salt & pepper. Mix together lime juice, orange juice and red palm oil then spoon over the fish and garnish with picked coriander leaf.