📝 About This Recipe
A vibrant and refreshing coastal classic, this Red Snapper Ceviche celebrates the purity of the ocean with a bright citrus marinade and a touch of tropical sweetness. The firm, mild flesh of the snapper 'cooks' in the acidity of fresh lime and orange juices, creating a delicate texture that pairs perfectly with crunchy red onion and spicy jalapeño. It's a sophisticated yet simple appetizer that captures the essence of a sun-drenched beach vacation in every bite.
🥗 Ingredients
The Seafood
- 1 lb Fresh Red Snapper Fillet (skinless, boneless, and cut into 1/2-inch cubes)
The Citrus Marinade
- 1/2 cup Fresh Lime Juice (about 4-5 limes)
- 1/4 cup Fresh Lemon Juice (about 1-2 lemons)
- 2 tablespoons Fresh Orange Juice (adds a touch of sweetness)
- 1 clove Garlic (finely grated or pasted)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1 teaspoon Kosher Salt (plus more to taste)
Aromatics and Texture
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1 piece Jalapeño (seeded and finely diced)
- 1/2 cup Fresh Mango (firm but ripe, diced)
- 1/2 cup English Cucumber (peeled and diced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2-3 pieces Radishes (thinly sliced for garnish)
Finishing Touches
- 1 piece Hass Avocado (diced just before serving)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1 bag Plantain Chips or Tortilla Chips (for serving)
👨🍳 Instructions
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1
Begin by preparing the red snapper. Ensure the fish is very cold. Cut the fillets into uniform 1/2-inch cubes and place them in a non-reactive glass or ceramic mixing bowl.
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2
In a separate small bowl, whisk together the lime juice, lemon juice, orange juice, grated garlic, grated ginger, and 1 teaspoon of kosher salt until the salt is dissolved.
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3
Pour the citrus mixture over the cubed snapper. Ensure the fish is completely submerged in the liquid. Cover the bowl with plastic wrap and refrigerate for 20 to 30 minutes.
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4
While the fish is marinating, place the thinly sliced red onions in a small bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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5
Prepare the mango, cucumber, and jalapeño. Ensure they are diced to a similar size as the fish for a consistent mouthfeel.
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6
Check the fish after 20 minutes. The exterior should look opaque and 'cooked,' while the center remains slightly tender. Do not let it sit too long or the texture will become rubbery.
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7
Drain the red onions from the ice water and pat them dry with a paper towel.
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8
Remove the fish from the refrigerator. You can drain some of the excess citrus juice if you prefer a less 'soupy' ceviche, but keep at least a few tablespoons of the 'Leche de Tigre' (the flavorful marinade).
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9
Gently fold in the red onions, diced mango, cucumber, and jalapeño.
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10
Add the freshly chopped cilantro and a drizzle of high-quality extra virgin olive oil, which rounds out the acidity.
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11
Just before serving, gently fold in the diced avocado to prevent it from mashing and clouding the marinade.
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12
Taste and add a final pinch of salt if needed. Garnish with sliced radishes and serve immediately in chilled glasses or bowls.
💡 Chef's Tips
Always use sushi-grade or extremely fresh snapper from a reputable fishmonger for raw preparations. Avoid using metal bowls for marinating, as the acid in the citrus can react with the metal and impart a metallic taste. If you prefer less heat, remove the ribs and seeds from the jalapeño entirely before dicing. Keep the fish on ice or in the coldest part of your fridge until the very moment you are ready to prep it. For an extra punch of flavor, add a few drops of hot sauce or a pinch of smoked paprika to the marinade.
🍽️ Serving Suggestions
Serve with crispy salted plantain chips for an authentic Caribbean feel. Pair with a crisp, chilled Sauvignon Blanc or a dry Albariño to complement the acidity. A cold Mexican lager with a lime wedge is the perfect casual beverage pairing. Serve as a starter in chilled martini glasses for an elegant dinner party presentation. Accompany with a side of boiled sweet potato or toasted corn nuts (cancha) for traditional Peruvian texture contrast.