Snapper Ceviche with tomato, roasted capsicum And char-grilled crostini
1 lemon juiced
2 large tomatoes
1 Red Capsicum – Long sweet
½ Tbsp. capers
Sour dough baguette
Slice the snapper into thin slices and mix with the lemon juice set aside and marinate for 30mins.
Under a hot grill cook the whole capsicum until the skin is blackened and the flesh is soft. Put it onto a plate and put into the fridge to cool down.
When it has cooled peel the skin off and discard with the seeds and the stalk. Make sure to keep any of the liquid that comes out. Cut into thin slices
Cut the tomato in half and grate it into a large bowl add the roasted capsicum, olive oil, roughly cut Italian parsley and roughly chopped capers.
Drain the excess lemon juice from the snapper using a sieve and add to the tomato mix. Add freshly ground black pepper and a little salt just before serving
Heat a cast iron ribbed skillet,
Slice the baguette on a diagonal and brush both sides with a little olive oil and toast in the hot skillet.