Snapper Ceviche with Chiles and Herbs Recipe
Email
The cool snapper ceviche at Isla 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, cored, seeds removed, and small dice
- 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.
Beverage pairing: Don Olegario Albariño, Spain. The bright, citrus-inflected sharpness of Albariño is perfect for the high-acid mélange of a rich, meaty fish, tomatoes, citrus, and the fresh herbs that flavor it. The wine matches the flavors but also refreshes the mouth.
it doesn't say to cook the fish ever. it says to cool in the fridge, calm down.
Cooking ceviche for 2 1/2 to 3 hours in the fridge? Are you crazy! Ceviche is supposed to be cook for a maximum of 5 minutes (for fish, bit longer for Shrimp). By cooking the fish for so long you are ending with some mushy overcooked fish that has nothing to do with ceviche.
Has anyone tried the ceviche that is being imported from the Republic of Panama. It is wild-catch and all-natural, and is offered in three varieties: shrimp, mixed seafood, and octopus. Ceviche! www.cevichepescafina.com
yum!
sounds very apetising. I would have to try this receipe.
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!
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.
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.