Ceviche of snapper

Recipe by: Luke McMenamay-Collins


  • 1 fillet of snapper, skinned and boned
  • 2 green tomatoes
  • 2 jalapenos
  • 1 bunch coriander
  • 1 lime
  • 1 orange
  • pinch of salt and pepper
  • 4 macadamias
  • 150ml white wine vinegar
  • extra virgin olive oil
  • foraged coastal herbs for garnish


Deseed the tomato and put the seeds in a blender. Dice the tomato flesh and set aside for later. In the blender combine citrus juice, vinegar, coriander stalks, and green tomato seeds. Blend until smooth and emulsify with olive oil. Next, slice the snapper into the desired shape. Dress with the blended tomato mix and some pepper. Dice the jalapeno and combine with the chopped coriander and diced tomato flesh and add to the marinating snapper. Place the macadamia on a tray over a direct high flame to burn on one side. Place the snapper on a plate with plenty of salt, the dressing and the chilli/tomato mixture. Garnish with picked and washed coastal herbs. Using a micro plane, grate over the burnt macadamia and serve.