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.
Kitchen tool we adore: Instant read meat thermometer
Professional chefs can tell the exact doneness of a piece of meat from a quick touch. Home cooks – even those of use with plenty of experience around a grill or sauté pan – can always use a reliable second opinion when it comes to cooking a porterhouse medium rare or keeping a pork tenderloin juicy yet cooked through. The instant-read meat thermometer can be a home cook’s best friend and end the agonizing over whether a steak needs an extra minute or five. We like the Taylor Classic Instant-Read Thermometer ($9.99) or ProAccurate’s Large Dial ($9.95), both available from many retailers online.
If you liked our Red Snapper Ceviche recipe, check out:
Red Snapper, Young Carrots, Buttered Quinoa and Toasted Walnut
