Active Time
N/A
Total Time
55 MIN
Yield
Serves : 4
© Wendell T. Webber

How to Make It

Step

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.

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