This Snapper Ceviche is a great snapper ceviche with cucumber, tomatoes, cilantro, onion and serrano peppers!
Just in case you didn’t know or don’t remember, ceviche is one of my favorite foods. If I was stranded on an island and I had three foods to live off of for the rest of my life, I would pick sushi, ceviche and tacos. Something about the tangy taste of ceviche makes my mouth water.
Whenever I visit Miami I need to go to a Peruvian restaurant and order ceviche. Miami has the freshest fish ever and all the fresh ingredients needed to make the most delicious ceviche. My favorite ceviche restaurant in South Beach, Ceviche 105, is by far my favorite Peruvian restaurant ever. I highly recommend it if you are ever in the area. I wanted to recreate this dish I always get there. This Snapper Ceviche with Popcorn is garnished with popcorn to balance out the tangy and sour flavors. This is my favorite thing to pair ceviche with. You could also pair with sweet potato or popcorn kernels.
How to make Snapper Ceviche
Dice the fish. Make sure to take out the fish's spine if it is still intact. Put the diced fish into a large bowl.
Squeeze the limes into the fish and stir. Marinate in the fridge for 30 minutes.
Strain the fish and add in a new bowl. Squeeze one last half lime into the fish. Add the onion, cucumber, serrano, cilantro and tomato into the bowl and stir. Garnish with popcorn if you wish or serve to the side.
Other dishes to try
- Peruvian Ceviche with Leche de Tigre
- Shrimp Ceviche with Mango
- Mangrove Snapper with Butter, Lemon and Capers