Red Snapper Ceviche

Ceviche is made with cubed raw fish marinated in citrus juice, strained, combined with sliced and chopped vegetables (most commonly avocado, tomato, onion, green onion, cilantro, chili peppers), and served cold.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Check Red Snapper fillet for bones and remove the skin.

Step 2

Cut the snapper fillet into uniform 1/2" or 1/3" cubes.

Step 3

Juice key limes and orange. Reserve enough orange segments to dice a quarter of the cup. Remove seeds and membranes and finely chop serrano pepper.

Step 4

In a bowl, combine citrus juices, salt, and serrano. Add cubed fish. Make sure fish is completely submerged into the marinade. Refrigerate for 30 minutes.

Step 5

Prepare vegetables. Wash them. Remove seeds and dice tomatoes. Half chili peppers, remove seeds and membranes, dice them. Peel and dice onions and scallions. Dice avocado. Pick cilantro leaves.

Step 6

Strain marinade. In a bowl, combine fish and vegetables. Taste and adjust seasoning if needed.

Step 7

Serve with corn tortillas or chips.

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