Red Snapper Ceviche

The popular Mexican technique for "cooking" fresh raw seafood by tossing it with citrus juice finds favor in many restaurants and homes in the Southwest. This version adds a generous amount of vegetables and herbs to the traditional mixture. Choose only the freshest red snapper.

Ingredients

Directions

In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.

Check the fish fillet for errant bones, then cut into 1/2-inch cubes. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.

In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.

Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently. Drizzle with the oil, taste and adjust the seasoning with salt.

Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs. Serve immediately.

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