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Red Snapper Ceviche

Red Snapper Ceviche

Ceviche is simple, healthy, and delicious, but many hesitate to make it at home. As long as you use the freshest fish, you can find and keep it well refrigerated, and there is nothing to fear. Just be sure the onions and chiles are diced small and don’t skimp on the citrus juice or salt. Prepare the perfect Red Snapper Ceviche at home with this recipe.

Yield: 4 appetizer servings

Ingredients

1 tablespoon aji Amarillo chiles, minced
1/2 small red onion, diced very small
1 small garlic clove, minced
3 tablespoons lime juice
1/2 lb red snapper, chopped into 1/4-inch thick pieces
1 tablespoon cilantro, minced
2 tablespoon lemon juice
1 tablespoon extra virgin olive oil
4 leaves Boston lettuce
kosher salt, to taste

Directions

Add chiles, onion, garlic, lime, and lemon juice in a medium bowl. Mix well. Then, add the snapper and season it with salt. Refrigerate, allowing the mixture to marinate, for 30 minutes. Add cilantro and oil to the bowl and mix well. Divide mixture evenly between four lettuce cups and serve immediately.

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If you liked our Red Snapper Ceviche recipe, check out:

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