Red Snapper Ceviche is a light and refreshing dish that’s perfect for a hot day. The red snapper is “cooked” in a mixture of fresh lime juice and lemon juice, which gives it a firm, slightly tangy texture. It’s then mixed with diced tomatoes, red onions, cilantro, and a touch of jalapeño for a bit of heat. This ceviche is a delightful appetizer or light meal that pairs wonderfully with tortilla chips or tostadas.
Ingredients:
- 1 lb red snapper fillets, diced
- 1 cup fresh lime juice
- 1/2 cup orange juice
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Tortilla chips or lettuce leaves, for serving
Instructions:
- In a bowl, combine the diced red snapper with lime juice, orange juice, and a pinch of salt.
- Cover and refrigerate for 1-2 hours, stirring occasionally, until the fish is opaque and “cooked” in the acidity of the citrus juices.
- Drain excess juices from the fish and transfer to a serving bowl.
- Add sliced red onion, diced bell pepper, minced jalapeño (if using), and chopped cilantro. Season with salt and pepper to taste.
- Serve the red snapper ceviche with tortilla chips or lettuce leaves for a refreshing appetizer or light meal.
