Thinly slice the snapper and place in a glass bowl.
Finely chop coriander roots and stems and place in the bowl, reserving leaves for garnish. Finely chop the deseeded chilli and eschallot and place in the bowl. Stir to combine and place in the fridge until ready to eat.
Squeeze juice from the limes. 10 minutes before service, pour the juice into the bowl and mix thoroughly. Allow the lime juice to "cook" the fish by placing the bowl in the fridge and allowing the mix to marinate for 10 minutes.Remove from fridge and place each slice of fish neatly on a flat platter. Sprinkle with remaining vegetables from bowl, then garnish with reserved coriander leaves. Serve alongside a bowl of plain corn chips.