Snapper Ceviche with Chiles and Herbs Recipe
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.