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Snapper Ceviche Recipe

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


This Snapper Ceviche Recipe is made with snapper, cooked with lime, and topped with cucumber, tomatoes, cilantro, onion and serrano peppers.


  • 1 pound very fresh snapper
  • 4-6 limes, juiced
  • ½ cucumber, diced
  • 1 plum tomato
  • 2 tablespoons chopped cilantro
  • 1/4-1/2 red onion
  • 1 small serrano pepper, deseeded and sliced


  1. Place the snapper pieces in a shallow glass or ceramic dish.
  2. Squeeze the juice from the limes over the snapper, making sure all the pieces are submerged. The acidity of the lime juice will "cook" the fish.
  3. Cover the dish with plastic wrap and refrigerate for about 30 minutes to 1 hour, or until the fish turns opaque and firm.
  4. In the meantime, prepare the vegetables. In a separate bowl, combine the diced cucumber, tomato, chopped cilantro, finely chopped red onion, and sliced serrano pepper. Mix well.
  5. After the fish has marinated, remove it from the lime juice and gently pat it dry with a paper towel.
  6. Add the marinated fish to the bowl of prepared vegetables. Toss gently to combine.
  7. Season the ceviche with salt to taste. Be cautious with the salt as the fish may have absorbed some saltiness from the lime juice.
  8. Allow the flavors to meld together by refrigerating the ceviche for an additional 15-30 minutes.
  9. Serve the Snapper Ceviche chilled with tortilla chips for scooping.


  • Freshness is Key: Choose the freshest snapper possible for the best results. Look for firm, odorless, and bright-eyed fish. Freshness is crucial as the fish will "cook" in the acidic marinade without heat.
  • Quality Citrus: Use freshly squeezed lime juice for the marinade. The acidity of the citrus juice is what "cooks" the fish, so make sure to use ripe and juicy limes for maximum flavor.
  • Proper Marinating Time: Allow enough time for the snapper to marinate and "cook" in the lime juice. Typically, marinating for around 30 minutes to an hour is sufficient to achieve a good balance of flavor and texture. Avoid over-marinating, as it can make the fish overly firm and affect its delicate texture.
  • Small, Evenly Diced Pieces: Cut the snapper into small, uniform pieces to ensure even marinating and consistent texture. Smaller pieces of fish will "cook" faster and absorb the flavors of the marinade more effectively.
  • Chilling the Ingredients: For the best results, chill the snapper in the refrigerator for a short time before marinating. This helps to keep the fish firm and enhances the overall texture of the ceviche.
  • Balancing Flavors: Adjust the ingredients to your taste preferences. Taste the marinade before adding the fish to ensure it has a good balance of acidity, saltiness, and spiciness. You can adjust the amounts of lime juice, salt, and serrano pepper to achieve your desired flavor profile.
  • Add Vegetables and Herbs Last: Add the diced vegetables, such as cucumber, tomato, red onion, and cilantro, to the ceviche just before serving. This helps to maintain their crispness and vibrant colors.
  • Garnish and Serve: Consider garnishing the snapper ceviche with additional cilantro leaves, a sprinkle of red pepper flakes, or a drizzle of extra virgin olive oil for added flavor and presentation.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Dinner
  • Method: Marinating
  • Cuisine: Peruvian


  • 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