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
Snapper Ceviche
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This is a great snapper ceviche with cucumber, tomatoes, cilantro, onion and serrano.
Ingredients
- 1 pound very fresh white fish, from fish market
- 4-6 limes, juiced
- ½ cucumber, diced
- 1 plum tomato
- 2 tablespoons chopped cilantro
- ¼-½ red onion
- 1 small serrano pepper, deseeded and sliced
Instructions
- Dice the fish – make sure to take out the spine if it happens to have them. Put the fish into a 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.
Notes
- Do not over marinate as the fish can become rubbery.
- If you are paranoid about the fish, you can leave it in the lime juice for 1 hour tops!!
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1
- Calories: 154.5
- Sugar: 3.1 g
- Sodium: 356.3 mg
- Fat: 3.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 18.2 g
- Fiber: 4.1 g
- Protein: 17.3 g
- Cholesterol: 77.5 mg
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