Ceviche uses a method that uses the acid in citrus to cook the fish. Our Red Snapper Ceviche is a light and tangy appetizer. In this recipe, we are using fresh Florida Gulf Coast Red Snapper, but just about any white ocean fish can be substituted. Common substitutions are shrimp, sea bass, striped bass, grouper, mahi-mahi, flounder, scallops and sole. When preparing Red Snapper Ceviche, always use the freshest seafood available.
1½ lbs red snapper
½ small white onion
3 cups lime juice
4 Roma tomatoes
2 jalapeño peppers
½ bunch cilantro
½ cup pitted and sliced green olives
1 tbsp olive oil
Salt to taste
Cut red snapper filets into ½ inch pieces. This should yield about 3 cups.
Dice white onion. This should yield about ½ cup.
Peel, seed and chop Roma tomatoes.
Take seeds out of and dice jalapeños.
Chop cilantro. This should yield about 1 cup.
Peel, pit and dice avocados.
In a glass bowl, add onion, lime juice and snapper cubes. Combine and cover. The snapper should be able to float in juice. This will allow even exposure to the citric acid. Let marinade in the refrigerator for 2 hours. The fish is done when it turns white and feels firm to the touch. Strain the lime juice, setting aside the onion and snapper.
Combine olives, cilantro, jalapenos, tomatoes and olive oil in a separate bowl. Mix well.
Just before serving, add fish and avocado to the mixture. Season with salt and pepper. Fold ingredients to incorporate.
Serve Red Snapper Ceviche in 4-6 oz glass or small bowl with flour tortilla or Cuban bread.