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Home » Recipes

Snapper Ceviche

Published: Jan 27, 2021 · Modified: Feb 10, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Snapper Ceviche is a great snapper ceviche with cucumber, tomatoes, cilantro, onion and serrano peppers!

This Snapper Ceviche with Popcorn 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
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Snapper Ceviche


  • Author: Maxine Dubois
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

This is a great snapper ceviche with cucumber, tomatoes, cilantro, onion and serrano.


Ingredients

Scale
  • 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

  1. Dice the fish – make sure to take out the spine if it happens to have them. Put the fish into a bowl.
  2. Squeeze the limes into the fish and stir. Marinate in the fridge for 30 minutes.
  3. 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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Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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