Snapper Ceviche with Pak Choi, Kaffir Lime and Sweet Potato–Ginger Cream

Serves 4



Pak choi and kaffir lime

30g onion

80g pak choi leaves

10g fresh horseradish

10cl whipping cream

1 tbsp sweet chilli chicken sauce

1 lemon

pinch kaffir lime zest

pinch salt and pepper

Sweet potato–ginger cream

12cl whipping cream

pinch of salt and pepper

15g fresh ginger

¼ bunch coriander

80g sweet potato

juice of ½ lemon


1 red onion, finely chopped

¼ bunch coriander, finely chopped

juice of 2 limes

15cl vanilla olive oil (mixture made from
     olive oil with vanilla bean)


460g snapper fillet


Ingredients provided by:


Pak choi and Kaffir lime

Mix all ingredients in a blender to get a smooth and homogeneous texture.

Sweet potato–ginger cream

Boil the sweet potato till soft in salted water and puree. Leave to cool.

Whip the cream with a whisk. Add salt and pepper.

Mix ginger and coriander in a blender.

Combine whipped cream, ginger/coriander mix and cooled sweet potato. Add the lemon juice.


Combine all ingredients.

Cut snapper in ½cm slices and marinate in the vinaigrette for 5 minutes.

Dress the plate.

On a large plate, place the marinated snapper in the middle, dress with a bit more of the vinaigrette. Decorate the plate with quenelles of the sweet potato ginger cream and finally the pak choy kaffir mixture.

Wine match: 2014 Equinox Waipara Valley Chardonnay

Aromas: Elegant white peach and a touch of smoky oak. Fresh and complex.

Palate:  Powerful and weighty, yet retaining fresh acidity. The wine unfolds along the palate as you find the fruit, the spicy oak and the rich brioche. 

This weighty Chardonnay will complement the creamy butternut squash and juicy seared prawns.