Ceviche
- 20m Prep Time
- 0sCook Time
- 4h Ready In
A fresh and tangy ceviche made with red snapper marinated in citrus juices, mixed with onion, tomato, and serrano chili. Serve with avocado and tortilla chips or as tacos.
Ingredients
- 907 g firm, fresh red snapper fillets cut into 1/2 inch pieces, completely deboned
- 118 ml fresh squeezed lime juice
- 118 ml fresh squeezed lemon juice
- 0.5 red onion finely diced
- 237 ml chopped fresh seeded tomatoes
- 1 serrano chili seeded and finely diced
- 9.86 ml salt
- ground oregano
- Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.4 mg
- Iron: 1.03 mg
- Magnesium: 68.2 mg
- Phosphorus: 349 mg
- Potassium: 946 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml fresh squeezed lime juice
- 118 ml fresh squeezed lemon juice
- 237 ml chopped fresh seeded tomatoes
- 9.86 ml salt
- ground oregano
- Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Prepare
- 907 g firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
- 0.5 red onion, finely diced
- 1 serrano chili, seeded and finely diced
Let's Cook
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Step 1.
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.
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Step 2.
Cover with lime and lemon juice.
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Step 3.
Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.
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Step 4.
Let sit for several hours, giving time for the flavors to blend.
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Step 5.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.