Ceviche is a Latin American dish featuring citrus-marinated seafood. In this recipe the acid in the lime juice begins to effectively “cook” the fish.
This recipe was everything I hoped it would be and more! The flavour and textures all melded perfectly. The firm, fresh fish, the smooth avocado, the crunch of the chips…
The fish lost any of its “fishiness” whatsoever after being treated, and the onion, jalapeno and lime combined to make a really refreshing dish. A deck, some lapping waves, and a Corona and it would have been darn near perfect!
Red Snapper Ceviche with Guacamole
Adapted from Crescent City Cooking
1 pound skinless red snapper fillets, cut into 1/4 inch dice
1/2 small red onion, finely diced
1 large jalapeno, seeded and diced
1/2 cup plus 3 tablespoons fresh lime juice
2 avocados, cut into 1/2 inch dice
1 scallion, thinly sliced
1 small garlic clove, minced
1 teaspoon Frank’s Red Hot sauce
Tortilla chips, for serving
- In a medium bowl, mix the snapper with the onion, jalapeno, 1/2 cup plus 2 tablespoons of the lime juice and 1 1/2 teaspoons of salt. Cover and refrigerate for 30 minutes.
- In a medium bowl gently mix the avocado with the scallion, garlic, hot sauce and the remaining 1 tablespoon of lime juice. Season with salt, to taste.
- Using a slotted spoon, transfer the ceviche to bowls. Top with the guacamole and serve with tortilla chips for scooping.