Red Snapper Ceviche
Forget going out to eat or ordering takeout every time you crave Latin American food. Try making Red Snapper Ceviche at home. For $2.19 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 233 calories, 14g of protein, and 15g of fat. This recipe serves 4. It is brought to you by Williams Sonoma. 14 people have tried and liked this recipe. A mixture of lemon juice, cilantro, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable main course. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a tremendous spoonacular score of 95%. Users who liked this recipe also liked Red Snapper Ceviche, Red Snapper Ceviche With Jalapeno And Red Onion, and Red Snapper, Shrimp, and Watermelon Ceviche.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
12 cherry tomatoes, stems removed and quartered
4 fresh mint or cilantro sprigs
1/2 cup cubed English cucumber
2 Tbs. chopped fresh cilantro
1 Tbs. chopped fresh mint
1 small, ripe Haas avocado, pitted, peeled and cubed
Pinch of kosher salt
1/4 cup fresh lemon juice
3 Tbs. fresh lime juice
2 Tbs. lemon or lime-flavored olive oil
1/3 cup fresh orange juice
1/2 small red onion, slivered
1/2 lb. red snapper fillet
Pinch of sugar, or to taste
Equipment:
bowl
colander
Cooking instruction summary:
In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.Check the fish fillet for errant bones, then cut into 1/2-inch cubes. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently. Drizzle with the oil, taste and adjust the seasoning with salt.Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs. Serve immediately.
Step by step:
1. In a nonaluminum bowl, stir together the orange, lemon and lime juices. Season with salt and enough sugar to balance the acid of the citrus juices.Check the fish fillet for errant bones, then cut into 1/2-inch cubes.
2. Add to the citrus juice mixture, immersing the fish completely. Cover and refrigerate for 1 hour.In a bowl, combine the tomatoes, avocado, onion, cucumber, chiles, to taste, mint and cilantro and stir gently to combine.
3. Transfer the fish to a colander and let drain for several seconds, then add the fish to the tomato mixture and mix gently.
4. Drizzle with the oil, taste and adjust the seasoning with salt.Divide the ceviche among martini glasses or small glass bowls and garnish with the mint sprigs.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
