Red Snapper Ceviche Preparation: A Refreshing, Simple Dish to Prepare
Refresh your palate with a tangy Red Snapper Ceviche recipe ideal for those hot summer days! Marinated in lime and orange juice, this dish might become your new go-to favorite. If you're keen on making eco-friendly choices, opt for Hawaiian snapper or other sustainable fish alternatives like opakapaka (pink snapper) or rock cod.
Step back to the halcyon days of Treasure Island's Isla restaurant, whose ceviche was a refreshing treat in the sweltering Vegas heat (though Isla's no longer with us, this ceviche recipe still shines in any scorching climate). Crafted with lime and orange juice, red onion, serrano chiles, tomatoes, and mint, it's a zesty twist on the classic Latin dish.
Featured in our no-cook story, this recipe is a cinch to whip up. Seafood Watch, the Monterey Bay Aquarium's program, advises against some varieties of red snapper. Substitute with other varieties that complement the recipe, such as Hawaiian snapper, opakapaka, or rock cod. Buy your fish from a trustworthy source, and let your fishmonger know it's for ceviche to ensure you get top-notch quality. Pair it with mai tai ingredients for an exotic meal!
Yield: 4 servingsDifficulty: EasyTotal: 5 minutes, plus 2 1/2 to 3 hours for marinatingActive: 5 minutes
Ingredients (8)
- 8 ounces snapper fillet (or substitute rock cod), cut into large dice
- 8 tablespoons fresh lime juice (from 3 medium limes)
- 1/4 cup fresh orange juice
- 2 medium tomatoes, cored, seeds removed, and diced
- 1/4 medium red onion, finely diced
- 2-3 small serrano chiles, seeds removed and diced
- 1/4 cup finely chopped cilantro
- 1/4 cup loosely packed mint leaves
Instructions
- Coat the fish with 2 tablespoons of the lime juice in a nonreactive mixing bowl, then refrigerate for 2 1/2 to 3 hours (the fish should be opaque and firm to the touch).
- About 30 minutes before the fish is ready, mix the remaining 6 tablespoons lime juice and the orange juice, tomatoes, onion, chiles, and cilantro in another nonreactive mixing bowl and set aside to marinate.
- When the fish is ready, combine it with the tomato-onion mixture, season with salt and pepper, and transfer the ceviche to chilled serving dishes. Garnish with torn mint leaves.
Alternatives to red snapper for a sustainable ceviche include:1. Acadian Redfish2. Pollock3. Various Grouper species4. Sea Bass5. Arctic Char
If you fancy a plant-based twist, consider using plant-based seafood alternatives in your ceviche recipe. New plant-based oysters and shrimp are hitting the market, providing innovative options for a creative ceviche recipe.
When shopping for sustainable fish, keep these tips in mind:- Comply with local fishing regulations- Opt for certified sustainable fish by organizations such as the Marine Stewardship Council- Support local, responsible fishermen
- The zesty Red Snapper Ceviche recipe, a refreshing treat, is ready to be prepared in just 5 minutes, with 2 1/2 to 3 hours for marinating.
- The recipe is a cinch to whip up, and with options like Hawaiian snapper, opakapaka, or rock cod, you can make an eco-friendly choice while recreating the flavors of Treasure Island's Isla restaurant.
- Luckily, there are alternatives to red snapper for a sustainable cevich, such as Acadian Redfish, Pollock, various Grouper species, Sea Bass, and Arctic Char.
- If you're looking for a plant-based twist, new plant-based oysters and shrimp are hitting the market, providing innovative options for a creative ceviche recipe.
