Chef Allen Susser 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. More Healthy Fish Recipes

Allen Susser
July 2008

Gallery

© Wendell T. Webber

Recipe Summary

total:
55 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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