Zesty Red Snapper Ceviche
Snapper, the perfect fish for Ceviche
This ain't your grandma's fish recipe, oh no. Ceviche is a culinary masterpiece straight outta the coastal regions of Latin America, and let me tell you, it's a game-changer. Imagine tangy citrus juices mingling with fresh seafood, creating a symphony of flavors that'll make your taste buds dance. But here's the kicker: there's no need for fancy equipment or hours slaving away in the kitchen. Ceviche is all about simplicity, freshness, and letting those flavors shine. It's like a tropical vacation for your mouth, and who wouldn't want that?
EQUIPMENT
Sharp Knife
Cutting Board
Large Bowl
INGREDIENTS
1 lb fresh red snapper fillets, skin removed, cut into small cubes
4-5 limes, juiced
1 lemon, juiced
1 orange, juiced
1 small red onion, thinly sliced
1-2 jalapeños, seeded and finely diced
1 ripe tomato, diced
1/2 cup chopped fresh cilantro
1 avocado, diced
Salt and freshly ground black pepper, to taste
Tortilla chips or plantain chips, for serving
INSTRUCTIONS
Ensure your red snapper fillets are fresh and free from any bones. Pat them dry with paper towels and cut them into small, bite-sized cubes. Place the cubed fish in a glass or ceramic bowl.
Pour the freshly squeezed lime, lemon, and orange juice over the red snapper cubes, ensuring they are completely submerged. The acidity of the citrus juices will gently "cook" the fish, giving it a tender texture and infusing it with bright flavors.
Cover the bowl with plastic wrap and refrigerate for about 30-45 minutes, or until the fish is opaque and has a firm texture.
While the fish is marinating, thinly slice the red onion, finely dice the jalapeños (adjust the amount according to your spice preference), and dice the ripe tomato. Chop the fresh cilantro and set aside. These colorful vegetables will add a nice crunch and depth of flavor to your ceviche.
Once the fish has marinated, remove it from the refrigerator and drain off the excess citrus juices.
In a large mixing bowl, combine the marinated red snapper with the sliced red onion, diced jalapeños, diced tomato, and chopped cilantro. Gently toss the ingredients together until well combined. Season with salt and freshly ground black pepper to taste.
To serve, divide the red snapper ceviche into individual serving bowls or onto a large platter. Top with diced avocado for a creamy finish. Garnish with additional cilantro leaves and a slice of lime for presentation. Serve immediately with tortilla chips or plantain chips for scooping up the delicious ceviche.
