Red Snapper Ceviche
- Recipe by Allen Susser
Allen Susser of Chef Allen’s in Aventura, FL, prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises.
- TOTAL TIME: 55 MIN
- SERVINGS: 4
- Healthy
Recipe
Ingredients
- 1 pound skinless red snapper fillets, cut into 1/4-inch dice
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 jalapeño, seeded and minced
- 1/2 cup finely diced red bell peppers
- 1/2 cup finely diced yellow bell peppers
- 1/2 thinly sliced small red onion
- 1 minced small garlic clove
- Pinch of ground cumin
- Pinch of crushed red pepper
- Salt
- 1 tablespoon minced cilantro
- 1 tablespoon extra-virgin olive oil
Directions
- 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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User Reviews

(Average Rating)
This is an easy, tasty ceviche recipe. What I appreciated the most was that the snapper came out flavorful, but not totally overwhelmed by the citrus. Some ceviche can become sour from the citrus, but this recipe held up well, thanks to a bulk of additional ingredients (be sure to use red onion, so the sweetness curbs the rest of the flavors). My only recommendations for changes: use 3 cloves of garlic, 3-5 tablespoons of cilantro, and 1 tsp of cumin. Give it a try.
Posted by: uvakat on August 11, 2008
- From What Chefs Know Best: 30 Lessons from the Pros
- Published July 2008
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