Ceviche of Red Snapper

Ingredients for Ceviche of Red Snapper

• 230g snapper fillet

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon minced jalapeño, seeded

• 1 clove garlic, minced

• 1/2 teaspoons salt

• 1/8 teaspoons freshly ground pepper

• 2 plum (Roma) tomatoes

• 1/2 small red onion

• 1 spring onion

• 4 teaspoons chopped fresh coriander or flat-leaf parsley

How to make Ceviche of Red Snapper

Cut the snapper into small dice or strips.

Combine the lime juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl and whisk to blend well. Add the snapper and toss to coat evenly. Cover and refrigerate for at least 8 hours or up to overnight.

As close as possible to the time you wish to serve the ceviche, prepare the other vegetables. Peel and seed the tomatoes and cut into neat dice or julienne. Cut the red onion into very thin slices and separate the slices into rings. Cut the spring onion, white and green parts, very thinly on the bias.

Fold the coriander into the ceviche and mound it on a chilled platter or individual plates. Scatter the tomato, red onion, and spring onion on top of the ceviche.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.