![Peruvian Ceviche with Tostada Chips](https://static.wixstatic.com/media/c1a0fa_3d4b45bcafda4884923cad3bedccce82~mv2.jpeg/v1/fill/w_980,h_654,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/c1a0fa_3d4b45bcafda4884923cad3bedccce82~mv2.jpeg)
![Vicki & Pascal from My Kitchen Rules](https://static.wixstatic.com/media/c1a0fa_0fa4a3b369764824a65b6bd75dbc6d5c~mv2.jpg/v1/fill/w_500,h_261,al_c,q_80,enc_auto/c1a0fa_0fa4a3b369764824a65b6bd75dbc6d5c~mv2.jpg)
Ingredients
500gm fresh snapper fillets 1⁄2 cup of fresh lime juice 1⁄2 cup of fresh lemon juice 2 garlic cloves finely minced 1 tablespoon finely minced fresh ginger
1 celery stalk finely diced 1⁄2 red onion finely sliced 2x red chilis de-seeded finely sliced
1 cup roughly chopped coriander
Salt & pepper to taste
Corn based tostadas
Method
Cut your snapper fillets into equal sized pieces i.e. 20x10mm.
Add the snapper and all the ceviche ingredients to a bowl (except the tostadas) and leave to marinate for no more than 10 minutes.
Use a slotted spoon to serve the ceviche on the plate and accompany with your favourite corn-based tostada.
Wine Match
Serve alongside a chilled glass of Ara Zero Sauvignon Blanc. Enjoy!
![As seen on MKR New Zealand and TVNZ 2](https://static.wixstatic.com/media/c1a0fa_50d19a171d944fe59f1f9aa299a4bd91~mv2.jpg/v1/fill/w_800,h_600,al_c,q_85,enc_auto/c1a0fa_50d19a171d944fe59f1f9aa299a4bd91~mv2.jpg)
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