Snapper Ceviche


  • 1 and 1/2 lbs of skinless Red snapper fillets, cut into 1 inch cubes
  • 1/2 cup lime juice
  • 1/2 medium red onion, finely diced
  • 1/2 red chili, finely chopped
  • 1/2 green chili, finely chopped
  • 1 tomato, seeded and chopped into small dice
  • 2 tbs fresh cilantro, chopped
  • kosher salt and fresh cracked black pepper to taste
  • Remove any bones from the fish with tweezers.
  • Cut the fish into 1 inch cubes and place in a shallow glass bowl.
  • Pour the lime juice over the fish, cover with plastic wrap and refrigerate for 1-2 hours.
  • Toss the diced onion, chili, tomato and chopped cilantro along with the fish.
  • Arrange on a serving platter or in martini glasses and serve immediately.

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