Ceviche - “Cook” Cubes of Red Snapper with Lime and Lemon Juice
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Ceviche - “Cook” Cubes of Red Snapper with Lime and Lemon Juice
The first time I made ceviche I was impressed. In fact, I could see the lemon and lime juice transforming the color of the fish from a translucent pink to an opaque white.
What is ceviche?
The acid in the limes and lemons alters the protein structure of the fish, essentially "cooking" the fish without using heat.
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I love the ceviche wrapped in a freshly made corn tortilla with lettuce and salsa.
Ingredients
- 2 pounds boneless fresh red snapper fillets (or other firm meaty fish), cut into 1/2-inch pieces
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed lemon juice
- 1/2 red onion, finely chopped
- 1 cup chopped fresh seeded tomatoes
- 1 serrano chile, seeded and finely chopped
- 2 teaspoons kosher salt
- pinch of ground oregano
- Dash Tabasco or a light pinch of cayenne pepper
Server:
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
Assemble the ceviche:
In a non-reactive, Pyrex or ceramic saucepan, place the fish, onion, tomato, pepper, salt, tabasco and oregano. Top with lime and lemon juice. Cover the saucepan with plastic wrap.
To mix:
Let sit covered in the fridge for an hour and stir, making sure more of the fish is exposed to the acid and lemon juices.
Let sit for a few more hours, giving time for the flavors to meld.
During the marinating process, the fish will change from a translucent pinkish-grey color to a more opaque white color.
Serve:
Serve with chopped cilantro and avocado slices with warm tortillas for ceviche tacos or with tortilla chips.
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