Manu’s Snapper Ceviche Recipe
Published on 02 July 2026
Manu Feildel shares his fresh snapper ceviche, as seen on TVNZ's Off the Grid with Colin and Manu.
Serves: 2-4
Ingredients
Dressing
- 1 red chilli
- 1 handful chopped mint
- 1 orange segments cut in half
- 1 orange zest and juice
- 1 cup fresh blueberries
- Drizzle extra-virgin olive oil
- Salt & pepper
Method
Cut the snapper into slices sashimi style.
Place in dish and add orange zest, orange juice, finely chopped red chilli and a pinch of salt and pepper to cure.
Cure for 15 minutes, then place the fish neatly on a platter.
Top with blueberries, orange segments and mint.
Drizzle with extra-virgin olive oil.
Award-winning chef Dean Thompson from Schnappa Rock cooked alongside Colin and Manu during filming. "Ceviche is one of those dishes that's different everywhere you go," says Dean. "Every chef has their own take on it. It was really cool to serve Manu our ceviche at Schnappa Rock the night before, then see how he did it completely different."
"Watching Colin and Manu cook was a real nod to Northland and the way we like to cook at Schnappa Rock. It was all about keeping things simple, using fresh local ingredients and letting the fish do the talking. They treated the seafood with real respect. There was no need to overcomplicate it, just good techniques, fresh produce and confidence in the quality of the ingredients."
"Meeting Colin and Manu, and having them visit Schnappa Rock and Tūtūkākā, was definitely a career highlight for me. As a chef, it was pretty special to cook alongside people you've watched and admire. But just as importantly, it was an opportunity to show them a part of New Zealand that I'm incredibly proud of. Being able to share Tūtūkākā, our local seafood and a bit of genuine Northland hospitality was something pretty special."
The Whangārei episode of TVNZ's Off the Grid with Colin and Manu originally aired on 12 July 2026 on TVNZ 1 and is available to watch on TVNZ+. Discover their itinerary and recipes at the links below.