Raw fish salad is a delight and a perfect starter anytime of the year. Always give it 30 minutes on the bench before serving so the flavours can develop.
- Cut snapper into 2cm pieces. Pour lemon juice over, cover and chill for 1 3/4 hours.
- Drain fish and add the next five ingredients. Combine well.
- Serve raw fish with cos lettuce and season to taste.
Cook's tip: We have changed the original recipe to use lemon juice instead of lime juice. The original recipe also used curry ingredients, which we found overpowered the fish flavour. We opted for a Pacific vibe instead and any extra liquid from this recipe is fantastic poured over some cooked taro.