Snapper Ceviche with Chiles and Herbs
TIME/SERVINGS
Total: 5 mins, plus 2 1/2 to 3 hrs for marinating
Active: 5 mins
Makes: 4 servings
Isla’s cool snapper ceviche is the perfect way to refresh in the wilting heat of Vegas. Marinated in both lime and orange juice, and accented with red onion, serrano chiles, tomatoes, and mint, it’s a nice riff on the classic Latin dish.
What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii or opakapaka (pink snapper), or with rock cod. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece.
This recipe was featured in our no-cook story.
- 8 ounces snapper fillet (or substitute rock cod), large dice
- 8 tablespoons freshly squeezed lime juice (from 3 medium limes)
- 1/4 cup freshly squeezed orange juice
- 2 medium tomatoes, quartered and seeds removed
- 1/4 medium red onion, small dice
- 2 to 3 medium serrano chiles, seeds removed, small dice
- 1/4 cup finely chopped cilantro
- 1/4 cup loosely packed mint leaves
- Place fish in a nonreactive mixing bowl, and toss with 2 tablespoons of the lime juice until it is well coated. Cover and refrigerate for 2 1/2 to 3 hours (the fish should be opaque in color and firm to the touch).
- About 30 minutes before the fish is ready, combine remaining 6 tablespoons lime juice with orange juice, tomatoes, onion, chiles, and cilantro in a nonreactive mixing bowl; set aside to marinate.
- When the fish is ready, add tomato-onion mixture and toss to combine. To serve, season with salt and freshly ground black pepper and transfer ceviche to chilled serving dishes. Tear mint leaves and sprinkle over each serving.
COMMENTS | ADD YOUR OWN
About 10 years ago restaurants in Mexico City started fusing Sashimi with Ceviche... and have developed all new riffs on classic Ceviches... like the Tuna Sushimi stuffed Roasted Poblanos at Patricia Quintana's Izote.
For additional creative takes on Ceviches check out the menus from the top restaurants in Mexico City like Pujol, Izote and Nick San.
I love Peruvian ceviche, made with squid, octopus and two other varieties of fish I am not quite sure of. They include the same herbs though. The lime juice "cooks" the fish without heat. It does NOT kill bacteria though, and you must start with very high quality fresh ingredients.
There is some controversy about the statement - it does not kill bacteria - most bacteria do not like and do not live in highly acid environments - though they can slowly become adapted at moderate pH levels. You still must have quality ingredients for this to be good and I love ceviche!
sounds very apetising. I would have to try this receipe.
yum!