Apr 18, 20233 min read

Fresh Red-Snapper Ceviche

Ceviche is one of my favorite appetizer/lunch/brunch types of Dishes! For those who don’t know what it is, or those who DO know BUT have never tried it, Ceviche is fresh raw fish that has been cured by the juice of citrus fruits and salt. The word Ceviche has many different spellings but is said to stem from the word “Escabeche” which has an arabic root meaning “Fish cooked in vinegar”. The dish has origins that stem from the Incas of Peru, where they used fish such as Grouper, Flounder, Giant Tuna, Prawns, Octopus, and Squid. Mexican Ceviche is typically prepared with Shrimp. The influx of prawns caught in the Gulf makes it always readily available. For my Ceviche, I used some Red Snapper from the Gulf.

Some people may be opposed to the idea of eating raw fish, but to their relief, they should know that after 30 minutes to an hour of soaking in lime juice, the texture of the fish is equal to that of one that's been cooked through with fire. Not to mention the flavor is fire as well (heart eyes). In Peru, they see it as a crime to marinate the fish in the citrus juice for any longer than 10 minutes after it’s been cut. The best Ceviche in the world is served Fresh as can be, with fish caught the day of, and any connoisseur will be able to tell just by the taste!

The best way to make ceviche in my opinion is to first dice it into small ¼ inch cubes. Make sure your knife is sharp! The smaller pieces, the faster the cure, the quicker you can enjoy the flavor.

You want to use Freshly squeezed Lime Juice from fragrant limes, Orange Juice, and/or Passionfruit. The most important thing is Lime. In my Ceviche, I used Lime and a little bit of store-bought Orange juice. The flavor was crazy good.

You’ve got to have Pico De Gallo on deck! That mixture of diced Tomato, Red Onion, Jalapeño, and Cilantro is what makes a good Ceviche, into a phenomenal Ceviche.

If you have some that are ready, Fresh Avocado would be nice to top your ceviche. The creamy texture of it adds a remarkable mouth feel... and not to mention, all of Guacamole's best friends are already here! Why not invite some Avocado to the party!

When it comes to plating, you have some options. In Peru, they sometimes serve Ceviche with Plantain Chips or Fried Green Plantain, Chunks of Sweet Potato or with Corn. In Mexico, ceviche is typically served with or on a Tostada (Corn Tortilla Chip) with Tapatillo or your choice of hot sauce. For my Ceviche I fried a whole Corn Tortilla. If you don’t have the means, Tortilla chips will work just fine. Scoop some of your finished Ceviche into a bowl and go at it!

Try this EASY 3 step recipe out!

INGREDIENTS:

- 2 LBS RED SNAPPER FISH

- 10 LIMES (The more fragrant, the better)

- 1 CUP ORANGE JUICE

- 2 JALAPENOS

- 1 RED ONION

- 1 BUNCH CILANTRO

- 1 LARGE TOMATO

- 2 AVOCADOS

- SALT & PEPPER

PROCEDURE:

Cut your fish into small pieces using a very sharp knife.
Juice your limes and combine juice with diced fish and Salt & Pepper
Dice your onions, peppers, tomato and cilantro and then add it to the fish Mix.
Serve as is and enjoy! This fresh and fragrant combination of ingredients will be one you can definitely enjoy for days to come!

If this recipe was helpful at all to you, Please feel free to share it with friends and family!

Thanks for Reading!

- Chef Khalieb Rufael