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Ceviche of Red Snapper with Coconut and Platinos

30 minutes

easy

4 people

I love the presentation of this dish inside the coconut, as it has a very tropical feel to it.

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Ingredients:

Adjust Servings
400g center cut Red Snapper
2x medium sized Red Onions
2x Red Peppers
1x Avocado
20g Coriander
4 small round Coconuts
Juice from 2 lemons
4 hard green-skinned Platinos
Frying oil.
Salt, black pepper.

Directions

1.
Saw the top off the coconuts. Keep 100ml of the water, drink the rest.
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2.
Dice the Snapper by cutting slices horizontally, about 4 mm thick, then cutting again.
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3.
Dice the Red onion, then the Red Pepper and Avocado. Chop the Coriander.
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4.
Add the diced vegetables and coriander to the diced Snapper. Season with salt, pepper then add the lemon juice. Add the diced vegetables and coriander to the diced Snapper. Season with salt, pepper then add the lemon juice.
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5.
Refrigerate.
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6.
Peel and slice the plationo lengthwise, deep fry in the oil, making sure they are crisy, yet retain their yellow colour.
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7.
Once the Snapper has marinaded for thirty minutes, distribute between the 4 coconuts.
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8.
Balance the fried Platinos on top.
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9.
Serve
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