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CEVICHE

Red Snapper Ceviche

Serves 4 · 40 minutes

Why this recipe works

Small, even cubes cure at the same pace, so the whole bowl turns opaque together. A short chill, not an afternoon soak, keeps the fish firm instead of chalky. Anyone who wants the snapper cooked with heat should use the roasted sheet-pan recipe or the blackened one.

Substitutions

Ask for another very fresh fillet that eats well raw-cured, such as flounder. Do not use previously fried fish.

Ingredients

• 1 pound Gulf red snapper fillets, skinned and cut into 1/2-inch cubes
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 small red onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1/2 teaspoon kosher salt
• 1/3 cup chopped cilantro
• Tortilla chips or crisp lettuce leaves

Steps

1. Toss the snapper with the lime juice, lemon juice, onion, jalapeño, and salt. The juice should nearly cover the fish.
2. Cover and chill until the cubes look opaque all the way through, about 20 to 30 minutes. There is no oven temperature. The citrus is doing the curing. Stir once halfway.
3. Drain off a little of the juice if the bowl is soupy, fold in the cilantro, and serve cold with chips or lettuce.
4. Eat it the day you make it. If you need the fish fully cooked with heat, choose the one-pan roasted snapper or the grilled blackened snapper instead.

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