Snapper Ceviche Recipe
Peruvian · Main course · 25 min total
A fresh and zesty Peruvian-style ceviche made with snapper, marinated in citrus and spiced with chili. Perfect as a light starter or summer meal.
25
min prep
min prep
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh snapper fillets, skinned and cut into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1 tomato, seeded and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 avocado, diced (optional)
- Tostones or tortilla chips for serving
Instructions
- In a non-reactive bowl, combine the snapper cubes with lime and lemon juice. Stir to coat. Cover and refrigerate for 15-20 minutes, until the fish turns opaque.
- While the fish marinates, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry.
- After marinating, drain most of the citrus juice from the fish, leaving about 2 tablespoons.
- Add the red onion, jalapeño, cilantro, tomato, salt, pepper, and olive oil to the fish. Gently toss to combine.
- Taste and adjust seasoning. If using avocado, fold in gently.
- Serve immediately with tostones or tortilla chips.
Tips
- Use the freshest snapper possible for best texture and flavor.
- Do not over-marinate the fish; it should be just cooked through by the acid.
- Can be stored in the refrigerator for up to 2 hours, but best served fresh.
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