Red Snapper Ceviche
This refreshing and zesty ceviche dish is bursting with fresh flavors and vibrant colors. The combination of citrus-marinated red snapper, juicy cherry tomatoes, creamy avocado, and crisp cucumber creates a light and satisfying appetizer or light meal. The addition of serrano chilies lends a hint of heat, balanced by the cooling effect of fresh mint and cilantro. Each bite delivers a burst of tropical flavors that will transport your taste buds to a sunny paradise. Serve this beautiful ceviche in martini glasses or glass bowls for an elegant presentation that is perfect for sharing with friends and family.
— Constant Cookbook
Ingredients
- 1/3 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 Tbs. fresh lime juice
- Pinch of kosher salt
- Pinch of sugar, or to taste
- 1/2 lb. red snapper fillet
- 12 cherry tomatoes, stems removed and quartered
- 1 small, ripe Haas avocado, pitted, peeled and
- cubed
- 1/2 small red onion, slivered
- 1/2 cup cubed English cucumber
- 1 or 2 serrano chilies, minced
- 1 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. lemon or lime-flavored olive oil
- 4 fresh mint or cilantro sprigs
Instructions
- In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.
- Check the fish fillet for errant bones, then cut into 1/2-inch cubes. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.
- In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.
- Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently. Drizzle with the oil, taste and adjust the seasoning with salt.
- Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs. Serve immediately.
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