Red Snapper Ceviche

There’s nothing quite like enjoying a refreshing bowl of Red Snapper Ceviche on a hot summer day in Texas. With its bright and zesty flavors, it's the perfect dish to cool you down and satisfy your hunger. The key to making a delicious ceviche is to use the freshest ingredients possible.

1 lb fresh Red Snapper filets (about two medium-sized filets or one large filet)

1-1/2 cups lime juice (about 10-12 small limes)

1/2 large red onion, finely chopped

2 serrano peppers, minced

2 medium tomatoes, seeded and diced

1 clove garlic, minced

1/2 cup cilantro, finely chopped

1 avocado, diced

1 medium orange, juiced

1 tsp salt

Thin, restaurant-style tortilla chips

Place snapper in the freezer for about an hour to firm up the flesh. While partially frozen, chop into 1/2" cubes and cover entirely in lime juice. Place the fish and lime juice mixture in the fridge for 3-5 hours, stirring about once an hour. About an hour before serving, mix the onion, serrano peppers, tomatoes, garlic, and cilantro with the juice from the orange and place in the fridge. When ready to serve, remove the fish from the lime juice and mix well with the salt (more or less to taste), orange juice and vegetable mixture. Gently fold in the avocado and serve with tortilla chips.


If served as a "buffet-style" appetizer, set a bowl of ceviche in a larger bowl filled with ice to keep it cold. This recipe uses uncooked fish and requires excellent care of your fresh catch from the moment you take it off the hook until you serve it. Some food safety experts suggest freezing fish for one week at -4 degrees F before making, but many fishermen enjoy making this dish when they return to the dock or even on the boat. You can substitute other saltwater fish, such as vermillion snapper, mangrove snapper or redfish. 


About Judson Brown

Judson Brown is the Public Outreach Chair for the Texas Chapter and a native Texan who enjoys chasing fish and game year round.

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